Chickpea and Vegetable Stir Fry

I try to eat legumes at least 3 times a week and chickpeas are my favorite one. Although I could live on hummus or falafel, I’m always trying new recipes and one day I tried to use them instead of the rice or noodles I usually used to make my stir-fry recipes and this amazing dish came to life!

I use different veggies every time I make it, depending on the season, what I’ve got on hand or what I’m craving (love my vegan food so much!). As I always say, don’t be afraid to change our recipes, especially the savory ones, they work most of the times. ?

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Tips:

• Feel free to use rice, pasta or any other cereal or legume instead the chickpeas.
• You can also use other sauces like tamari or soy sauce, sweet and sour sauce, or any other you’ve got on hand.

Chickpea and Vegetable Stir Fry

• Author: Simple Vegan Blog
• Prep: 5 mins
• Cook: 10 mins
• Total: 15 mins
• 2-4 1x
• Main dish
• Vegan, Asian

★★★★ 4 from 2 reviews

Servings 2-4 1x

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Have you ever tried to make a stir-fry recipe using chickpeas? I used rice or noodles before, but I’m in love with this chickpea and vegetable stir-fry now.

Ingredients

• 1/2 red onion, julienned
• 1/2 red bell pepper, julienned
• 8 Brussels sprouts, quartered
• 1 15-ounce can chickpeas, drained (400 g)
• Sesame seeds (optional)

For the sauce:

• 1/2 cup water
• 1/4–1/2 cup soy sauce or tamari
• 2 tbsp coconut or cane sugar
• 2 tsp cornstarch
• Sriracha sauce to taste

Instructions

1. Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
2. Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
3. Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
4. Serve with some sesame seeds on top.

Notes

• Nutritional info has been calculated by using 1/4 cup of soy sauce. Sriracha sauce is not included.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 234
• Sugar: 4.4g
• Sodium: 1209mg
• Fat: 1.3g
• Saturated Fat: 0.2g
• Carbohydrates: 32.9g
• Fiber: 6.5g
• Protein: 7.6g

DID YOU MAKE THIS RECIPE?

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