1/3 lb baby carrots, julienned
1/4 small red onion, sliced into thin rings
1 medium poblano pepper, cut into thin, short strips
1 jalapeno, cut into thin strips
1 serrano, cut into thin strips
3 cloves garlic, sliced thinly
2 inches ginger, grated or minced
1 can garbanzo beans, plus half the can brine
1/2 cup white wine
1 tbl soy sauce
1 tsp sriracha
1 tbl olive oil
1 tbl prepared vegan roux
1 large handful fresh basil chiffonade
2 tsps salt and black pepper
1 tsp dill
In a large, high sides frying pan saute the carrots, mushrooms, poblano and onion in the oil and season with salt and pepper. Saute until tender. Add jalapeno, serrano, ginger, garlic. Saute 3 more minutes.
Add wine. Let it simmer to reduce for 5 minutes. Add soy sauce, sriracha, garbanzos and brine. Continue simmering 5 more minutes.
Add basil, dill and roux. Simmer and stir to melt the roux and until sauce is thickened slightly. It will thicken more after cooling a few minutes.
Serve with rice, toasted nuts and additional basil chiffonade.