Chickpea and Vegetable Stir-Fry
Contents
Welcome to a delightful culinary experience with our Chickpea and Vegetable Stir-Fry recipe! This dish is not only vibrant and colorful but also packed with nutrients, making it a perfect choice for a healthy meal. Combining the earthiness of chickpeas with the crunch of fresh vegetables, this stir-fry is a quick and easy option for busy weeknights or a wholesome lunch.
With just a handful of ingredients and minimal prep time, you can create a delicious and satisfying meal that the whole family will love. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to be straightforward and rewarding. Enjoy the burst of flavors and the nutritional benefits of this beautiful dish!
Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Chickpea and Vegetable Stir-Fry Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 large carrot, julienned
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon sesame seeds, for garnish
- Fresh cilantro or parsley for garnish
The Recipe
Chickpea and Vegetable Stir-Fry
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 large carrot julienned
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and minced garlic, and sauté for about 2 minutes until fragrant.
- Add the sliced bell peppers, broccoli, snap peas, and julienned carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Stir in the chickpeas, soy sauce, hoisin sauce, sesame oil, grated ginger, and red pepper flakes. Cook for an additional 3-5 minutes, stirring frequently.
- Season with salt and pepper to taste.
- Remove from heat and garnish with sesame seeds and fresh cilantro or parsley.
- Serve hot, optionally with a side of rice or noodles.
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