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 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Asian, Fusion
Special diet: gluten-free option, nut-free, oil-free, vegan
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.
Refrigerate leftovers for up to 3 days in an airtight container. Reheat on the stove or in the microwave.*If you are following a low-sodium diet, choose reduced sodium tamari or soy sauce and skip the marinade.