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Chickpea and Vegetable Stir-Fry

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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine rainbow
Servings 4

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.