Easy and healthy recipe for vegetable stir-fry with chickpeas

Cut the cauliflower into small florets, peel the carrots and cut them into 2 cm strips and clean the asparagus and cut them into 4 small pieces each.

Chop the ginger and dice the garlic cloves very finely.

In a wok, put a little olive oil and when it is hot, add the chopped garlic and ginger and cook for 1 minute.

Add the vegetables and stir-fry for 5 minutes over high heat.

Add the chickpeas, soy sauce and mustard and sauté everything together for a couple of minutes over high heat.

Serve with some sesame seeds and a little sweet paprika on top for decoration.