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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

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
  • 1/41/2 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