1/2 cup chickpeas (garbanzo beans) or other beans 2 to 4 ounces chinese noodles or spaghetti approx. 1 tablespoon soy sauce approx. 1 tablespoon szechuan stir-fry sauce approx. 2 tablespoons hoisin sauce 1 to 2 cloves chopped garlic ginger or ginger powder 2 cups frozen veggie stir fry blend (broccoli, red pepper, water chestnuts, green beans, carrots, celery, sugar snap peas) about 1/2 tbsp oil.

Soak and cook beans until tender. Drain beans and save 1/4 cup broth . Boil noodles for 9-10 minutes. Meanwhile, lightly fry garlic and ginger in oil in wok or frying pan. . When the garlic starts to sizzle, add vegetables to pan and cook for 1 minute . Mix sauces and broth together, and add to pan.  Cook vegetables for 2 more minutes or until tender . Add beans and remove from heat. When pasta is done, drain and rinse with cold water. Add pasta to frying pan and reheat. Add any additional sauce to taste (I like a thick sauce). Makes 2 servings or 1 very filling meal. Each serving provides about 1 serving vegetables, 1 serving legumes, and 1 serving of grains. Substitutions: Kidney beans or some other beans would probably be pretty good. It's easy to find hoisin and szechuan sauces in the grocery store, but if you must substitute here are some ideas. If you only have 1 of these, just use twice as much of that kind. Hoisin can probably be substituted with some other sweet-and-sour type sauce like duck (an apricot-based sauce with a misleading name), sweet & sour, and maybe black bean(?), or you can use a mix of peach or apricot sauce, vinegar, corn-starch, sugar, and dry sherry or chinese cooking wine. Szechuan is a hot-and-spicy sauce that can probably be approximated with soy sauce, sherry or wine, sugar, corn starch, red hot pepper (cayenne), and sesame seed oil.