Chickpea Stir Fry

4.91 from 11 votes

Chickpea Stir Fry is ready in under 30 minutes with simple ingredients. The perfect plant-based alternative for those who don't want tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables like snap peas, broccoli, and carrots.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian, Fusion

Special diet: gluten-free option, nut-free, oil-free, vegan

Servings:

Calories: 162kcal

Author: Amy Katz

Ingredients

For the stir fry:

1-15 ounce can chickpeas rinsed and drained (about 1½ cups)
1 Tablespoon tamari (or soy sauce)
1 cup onion diced
1 red bell pepper diced (about 1 to 1½ cups)
1 cup mushrooms sliced
1 green onion sliced (for garnish, optional)

For the sauce:

6 Tablespoons water
3 Tablespoons rice vinegar
3 Tablespoons tamari (or soy sauce)
1 Tablespoon coconut sugar
1 Tablespoon cornstarch
1 teaspoon fresh ginger minced
1 teaspoon fresh garlic minced
¼ teaspoon crushed red pepper flakes (or to taste)

US Customary - Metric

Instructions

Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
1-15 ounce can chickpeas, 1 Tablespoon tamari
Mix the sauce ingredients together in a small bowl and set aside.
6 Tablespoons water, 3 Tablespoons rice vinegar, 3 Tablespoons tamari, 1 Tablespoon coconut sugar, 1 Tablespoon cornstarch, 1 teaspoon fresh ginger, 1 teaspoon fresh garlic, ¼ teaspoon crushed red pepper flakes
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.
1 cup onion, 1 red bell pepper
Next add the mushrooms to the skillet and stir fry for a couple more minutes.
1 cup mushrooms
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.
1 green onion
Serve with Coconut Jasmine Rice or your favorite grain.

Notes

Refrigerate leftovers for up to 3 days in an airtight container. Reheat on the stove or in the microwave.

Nutrition