Spicy Chickpea Stir-Fry wakes up a weeknight with bright heat and warm comfort. This quick, one-pan dish gives you spicy, tangy chickpeas with crisp vegetables — perfect when you want a hearty vegan meal without fuss. If you like fast pantry meals, you’ll love how little hands-on time this takes and how big the flavor is. For another quick plant-based idea, try this 15-minute vegan veggie lo mein for a different weeknight mood.
Why Make This Recipe
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Family Friendly: Mild heat you can adjust, and kids love the slightly sweet, saucy coating.
- Budget-Friendly: Canned chickpeas and simple veggies keep cost low.
- One-Pan Clean-Up: You get a full meal without a sink full of dishes.
This recipe stands out because the chickpeas get a light crust and then soak up a sweet-spicy sauce. The smell of garlic and toasted spices fills the kitchen, and the stir-fry’s warm, bright flavors give a cozy, satisfying finish — like home-cooked comfort that still feels a little exciting. For a creamy, cool side that pairs well, see this avocado chickpea tuna-style salad.
Ingredients
- For the base:
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons neutral oil (vegetable or canola)
- Vegetables:
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced or julienned
- 2 cups broccoli florets (optional)
- Sauce:
- 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
- 1½ tablespoons sriracha or another chili sauce (reduce for less heat)
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar or lime juice
- Aromatics & spices:
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated (about 1 teaspoon)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- To finish:
- Fresh cilantro or parsley, chopped
- 2 green onions, sliced
- Cooked rice or noodles, warm (for serving)
Notes: Rinse canned chickpeas to remove excess sodium. Use low-sodium soy sauce if you watch salt.
How to Make Spicy Chickpea Stir-Fry
- Prep first: drain and rinse chickpeas, chop all vegetables, mince garlic and ginger, and whisk the sauce ingredients in a small bowl. Cooking rice or noodles now saves time later. (Why this matters: having everything ready keeps the stir-fry quick and prevents overcooking.)
- Heat a large skillet or wok over medium-high heat and add oil. Once hot, add chickpeas in a single layer. Let them sit undisturbed 2–3 minutes to get a light crust, then stir. (Tip: a little browning adds texture and nutty aroma.)
- Push chickpeas to the side, add onion and carrot to the pan. Stir-fry 2 minutes until they begin to soften. Add bell pepper and broccoli, and cook another 2–3 minutes until veggies are bright and tender-crisp.
- Stir in garlic, ginger, cumin, and smoked paprika. Cook 30–45 seconds until fragrant — you should smell warm spices and garlic. (Why this step matters: blooming spices boosts their flavor.)
- Pour the sauce over the chickpeas and veggies. Toss and cook 1–2 minutes until the sauce thickens slightly and coats everything. Taste and adjust salt, heat, or sweetness.
- Remove from heat and fold in lime juice if using. Sprinkle with chopped cilantro and sliced green onions. Serve hot over rice or noodles.
How to Serve Spicy Chickpea Stir-Fry
- Spoon the stir-fry over steaming white rice or brown rice and finish with extra lime wedges and cilantro for a bright lift.
- Serve with warm noodles and a drizzle of sesame oil for a richer, nutty touch — it pairs well with dishes like this creamy avocado chickpea tuna-style salad on the side.
- For a family-style platter, leave lime wedges and extra sriracha on the side so everyone can tailor the heat.
How to Store Spicy Chickpea Stir-Fry
- Fridge: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezer: Place cooled stir-fry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave covered for 1–2 minutes, stirring halfway.
Tips to Make Spicy Chickpea Stir-Fry
- Dry the chickpeas with a towel before pan-frying to help them crisp.
- Don’t crowd the pan; work in batches if needed so veggies stay crisp.
- Taste and tweak the sauce — a little more vinegar brightens, extra maple syrup mellows heat.
- Use tamari for a gluten-free version and sesame oil for a flavor boost at the end.
Variation (if any)
- Add tofu: Press and cube firm tofu, pan-fry until golden, and swap for or add to the chickpeas.
- Make it extra green: Swap bell pepper for snap peas and add baby spinach at the end until wilted.
- Lower heat: Replace sriracha with sweet chili sauce or omit it and add a pinch of chili flakes at the table.
FAQs
Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas until tender before using. You’ll need to soak them overnight and simmer for 1–1.5 hours, or use a pressure cooker. Cooked chickpeas work exactly the same in the stir-fry.
How do I make this less spicy for kids?
Reduce or omit the sriracha and add a teaspoon of maple syrup to keep a touch of sweetness. Serve extra hot sauce at the table for adults.
Will this work with frozen vegetables?
Absolutely. Use frozen mixed veggies straight from the bag; cook a bit longer so any extra moisture evaporates and the sauce can thicken.
Can I add a protein like chicken?
Yes — add thinly sliced chicken breasts or thighs. Cook them first in the pan until just done, remove, then follow the recipe and return the chicken with the sauce to finish.
Conclusion
This Spicy Chickpea Stir-Fry brings home warmth, bold aroma, and easy comfort in one skillet. It’s special because simple pantry staples turn into a textured, saucy meal that fills the kitchen with garlic, ginger, and toasted spices. If you enjoyed this, you might like the vegan lo mein inspiration from Asian Vegetable Stir-Fry Noodles | Vegan Lo Mein, or try the fragrant twist of a bhendi elaichi masala (cardamom-spiced okra) for a different spice note at dinner. Please leave a comment and a star rating to tell me how it turned out, and share this on Pinterest or Facebook so others can try it too. What twist did you try? Let us know below!
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Spicy Chickpea Stir-Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick, one-pan dish featuring spicy, tangy chickpeas with crisp vegetables, perfect for a hearty vegan meal.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons neutral oil (vegetable or canola)
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced or julienned
- 2 cups broccoli florets (optional)
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons sriracha or another chili sauce
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar or lime juice
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated (about 1 teaspoon)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- Cooked rice or noodles, warm (for serving)
Instructions
- Prep first: drain and rinse chickpeas, chop all vegetables, mince garlic and ginger, and whisk the sauce ingredients in a small bowl.
- Heat a large skillet or wok over medium-high heat and add oil. Once hot, add chickpeas in a single layer. Let them sit undisturbed for 2–3 minutes to get a light crust, then stir.
- Push chickpeas to the side, add onion and carrot to the pan. Stir-fry for 2 minutes until they begin to soften. Add bell pepper and broccoli, and cook another 2–3 minutes until veggies are bright and tender-crisp.
- Stir in garlic, ginger, cumin, and smoked paprika. Cook for 30–45 seconds until fragrant.
- Pour the sauce over the chickpeas and veggies. Toss and cook for 1–2 minutes until the sauce thickens slightly and coats everything.
- Remove from heat and fold in lime juice if using. Sprinkle with chopped cilantro and sliced green onions. Serve hot over rice or noodles.
Notes
Rinse canned chickpeas to remove excess sodium. Use low-sodium soy sauce if you watch salt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg