Chickpea stir fry

Mushroom, Courgette and Chickpea Stir-fry. A vegan, protein-rich meal which takes just 20 minutes to make!


  • 2 tsbs rapeseed or olive oil
  • 1.5 tsps dark soy sauce
  • 1 tsp muscovado dark brown sugar
  • 400 g chickpeas (tinned) drained and rinsed
  • 1 medium courgette halved and sliced
  • 125 g button chestnut mushrooms cleaned and cut in half
  • 1 handful fresh coriander
  • freshly ground black pepper
  • 1 small red chilli deseeded and finely diced


  • Heat a frying pan with the oil over a medium heat. Add the chickpeas, chilli and courgette and cook for 10 minutes, stirring occasionally.
  • Stir in mushrooms, soy sauce, muscovado sugar and coriander, and cook until tender, stirring occasionally. Season with a little black pepper and serve immediately.

Small farm shop of the Year 2020

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