This quick and healthy vegetarian stir-fry is not only delicious but also packed with nutrients from the colorful vegetables and protein-rich chickpeas. It’s a perfect meal for busy days when you need something nutritious on the table in no time. Enjoy!
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas), chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon honey or maple syrup (for a vegan option)
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper, to taste
- Cooked brown rice or quinoa (optional, for serving)
Instructions:
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for about 2-3 minutes until it starts to soften and become translucent.
- Add the minced garlic and grated ginger to the skillet. Sauté for an additional 30 seconds until fragrant.
- Add the chopped mixed vegetables to the skillet. Stir-fry them for 5-7 minutes until they start to become tender but still crisp.
- In a small bowl, mix together the soy sauce (or tamari), honey (or maple syrup), and red pepper flakes. Adjust the sweetness and spiciness to your liking.
- Pour the sauce mixture over the vegetables and stir to combine.
- Add the chickpeas to the skillet and stir-fry for another 2-3 minutes until everything is well coated and heated through.
- Season with salt and pepper to taste.
- Serve your Chickpea and Vegetable Stir-Fry over cooked brown rice or quinoa if desired.
