Chickpea Stir Fry

4.91 from 10 votes

Chickpea Stir Fry comes together in minutes with simple ingredients. It's vegan, gluten-free, and oil-free, and perfect for those who don't like tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables.

Course Main Course

Cuisine Asian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 240kcal

Author Amy Katz

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)

US Customary - Metric

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

Leftovers will keep refrigerated up to 3 days and can be reheated on the stove or in a microwave.

Nutrition