Balti Baby Veggies

• 10 new potatoes, halved
• 12 -15 baby carrots
• 12 -15 baby zucchini
• 2 tablespoons corn oil
• 15 white pearl onions
• 2 tablespoons chili sauce
• 1 teaspoon garlic, pulp
• 1 teaspoon ginger, pulp
• 1 teaspoon salt
• 1 (14 ounce) can chickpeas, drained
• 10 cherry tomatoes
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons sesame seeds

1. bring a medium sized pot of water to a boil and add potatoes and baby carrots.
2. after 12-15 minutes, add the zucchini and boil for 5 additional minutes, until veggies are just tender.
3. drain the veggies and set aside.
4. while the veggies are cooking, begin to heat the oil in a wok or large frying pan, and add the onions.
5. cook until the onions are golden brown.
6. then lower the heat, adding chili sauce, garlic, ginger, and salt.
7. add chickpeas and stir-fry over medium heat until moisture is absorbed.
8. add the other cooked veggies and tomatoes.
9. cook entire mixture over medium heat for about 2 more minutes.
10. garnish with crushed red pepper and sesame seeds.

potatoes, carrots, zucchini, corn oil, white pearl onions, chili sauce, garlic, ginger, salt, chickpeas, tomatoes, red pepper, sesame seeds

Taken from www.food.com/recipe/balti-baby-veggies-246429 (may not work)