I try to eat legumes at least 3 times a week and chickpeas are my favorite one. Although I could live on hummus (especially this amazing roasted red pepper 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 time.
Tips:
- Feel free to use rice, pasta, or any other cereal or legume instead of 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.
📖 Recipe
Chickpea and Vegetable Stir Fry
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.
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Servings: 4
Ingredients
- ½ red onion, julienned
- ½ red bell pepper, julienned
- 8 Brussels sprouts, quartered
- 1 15-ounce can chickpeas, drained
- Sesame seeds, optional
For the sauce:
- ½ cup water
- ¼-1/2 cup soy sauce or tamari
- 2 tablespoon coconut or cane sugar
- 2 teaspoon cornstarch
- Sriracha sauce to taste
Instructions
- Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
- 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.
- Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
- Serve with some sesame seeds on top.
Notes
- Nutritional info has been calculated by using ¼ cup of soy sauce. Sriracha sauce is not included.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 32.9g | Protein: 7.6g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 1209mg | Fiber: 6.5g | Sugar: 4.4g
Tried this recipe?Leave a comment below and let me know how it was!
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Shaelyn Varner says
Delicious and easy! I doubled up on the recipe and used maple syrup instead of sugar.
Iosune Robles says
Sounds so good Shaelyn 🙂 Have a nice day!
Jenny Harrison says
I think next time I might roast the chick peas or use tofu. It's an easy recipe though and not bad at all. The sauce thickened up just right.
Iosune says
Hi Jenny! Thanks for your comment 🙂