Description
A quick, one-pan dish featuring spicy, tangy chickpeas with crisp vegetables, perfect for a hearty vegan meal.
Ingredients
Scale
- 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