Chickpea Stir Fry is quick to make with simple ingredients. This Chinese-influenced recipe is vegan, gluten-free, and oil-free. It's the perfect plant-based alternative for those who don't like tofu.
I absolutely love stir fry. In fact, I eat it once or twice every week.
It's so easy to make with whatever vegetables you have on hand. And it takes very little time, so it's perfect for weeknights.
I usually make dishes with tofu, such as Crispy Tofu with Orange Sauce. But then I started experimenting with garbanzo beans in place of tofu, and the results were incredibly delicious.
Ingredients
For the stir fry:
- chickpeas
- tamari or soy sauce
- onion
- red bell pepper
- mushrooms
- green onion
For the sauce:
- fresh ginger
- fresh garlic
- coconut sugar or your favorite sweetener
- cornstarch or arrowroot powder
- tamari or soy sauce
- rice vinegar
- crushed red pepper flakes
Instructions
- First I marinate the chickpeas in a little tamari for added flavor. You can skip this step if you are watching your sodium levels.
- Next I mix together the ingredients for the sauce and set it aside.
- Then I stir fry the vegetables in a few tablespoons of water. I use red bell pepper, onion, and mushrooms, but you can use your favorites.
- Finally I add in the chickpeas and sauce and stir until everything is hot and the sauce has thickened.
Storing
Leftovers will keep refrigerated for several days and can be reheated on the stove or in a microwave.
Serving suggestions
I like to serve this dish with Coconut Jasmine Rice on the side. Or you could eat it with brown rice or quinoa. It's also delicious inside a lettuce wrap.
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If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Chickpea Stir Fry
Ingredients
For the stir fry:
- 1 can chickpeas, (15 ounces) rinsed and drained (or 1 ½ cups cooked chickpeas)
- 1 Tablespoon tamari
- 1 cup onion, diced
- 1 red bell pepper, diced (about 1 to 1 ½ cups)
- 1 cup mushrooms, sliced
- 1 green onion, sliced (for garnish, optional)
For the sauce:
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- 1 Tablespoon coconut sugar
- 1 Tablespoon cornstarch
- 3 Tablespoons tamari
- 3 Tablespoons rice vinegar
- 6 Tablespoons water
- ¼ teaspoon crushed red pepper flakes, (or to taste)
Instructions
- Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
- Mix the sauce ingredients together in a small bowl and set aside.
- Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
- Next add the mushrooms to the skillet and stir fry for a couple more minutes.
- Add the chickpeas and stir fry until they are heated through.
- Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
- Serve with Coconut Jasmine Rice or your favorite grain.
Notes
Nutrition
Nutritional information is an estimation only.
Marie
I served it in bowls with jasmine rice and we scooped it onto romaine lettuce leaves and it was delicious and so filling! I will definitely be making it again. Thanks for the recipe!
Gerry
Lovely recipe. I will double the sauce next time. You can never have too much sauce! I've tried a similar dish to this one but it was way too sweet. This was just right. And the coconut rice was delicious. Thanks so much.
Amy Katz
Thank you, Gerry! Great idea to made extra sauce!
Jennifer W Dotson
Thank you so much. I look forward to trying this recipe. It sounds delicious.
Jennifer W Dotson
What could I substitute for the cornstarch? Maybe, Agar powder or arrowroot? Your ideas? Thanks so much!!
Amy Katz
Hi Jennifer, Arrowroot is the perfect substitute. You can use the same amount.
Stephanie
This was absolutely amazing. I doubled the recipe and tripled the amount of sauce because well, you can never have too much sauce! I did up the ginger and garlic by quite a bit because I love them so much. The coconut rice was absolutely perfect! Quick, simple but really deep, rich flavors. Everyone was literally moaning! It was so good! Thank you. This will be made often in my house!
Amy Katz
Wow! I'm so happy everyone enjoyed the dishes, Stephanie!
Brenda
I am new to eating plant based and am in the process of finding recipes that are great and this chickpea stir-fry takes it over the top. Can't wait to try the burritos tomorrow.
Amy Katz
I'm so glad you enjoyed it, Brenda!
ANDREJA SWEENEY
Mmm, delicious. Any veggie made as stir fry is tasty.
Love the recipe, Andreja
Amy Katz
Thanks so much, Andreja!
Linda
Just made this. It is very good! I think I will substitute tofu in place of the chickpeas next time to make it a more authentic asian-style dish, if you think that would work. Thanks for another great recipe!
Amy Katz
I'm so glad you enjoyed it, Linda! This recipe works really well with tofu, too.
Emily
Tasty, quick and easy! Not soy-free though, because of the tamari. Just in case someone has an allergy.
Amy Katz
I'm glad you enjoyed it, Emily!
Melissa
Great recipe! It has the flavors of a Chinese ginger and garlic dish, without all of the extra fat you’d get from takeout. I found it was a bit too much ginger for me, so I added 1 1/2 tsp of honey to temper the spice. I think next time I’ll add broccoli and more veggies. But overall it was a yummy dish I’ll add to my repertoire. 😋 Thank you!
Amy
So glad you enjoyed it, Melissa! Thanks for the feedback.