Ingredients
Vegetables
- 4 cups thinly sliced vegetables (carrots, peas, purple cabbage, red pepper)
Protein
- 1 (15 oz) can chickpeas, drained and rinsed
Other Ingredients
- 2 teaspoons sesame oil (or oil of choice)
- 1 recipe of The Best Stir Fry Sauce (homemade or store-bought)
Instructions
- Heat the skillet: Place a large skillet over medium heat and add the sesame oil. Allow the oil to warm up for about 1 minute to evenly coat the pan.
- Cook the vegetables: Add the thinly sliced vegetables to the skillet. Stir frequently and cook until the vegetables soften and become tender, approximately 10 minutes, ensuring they retain some crunch.
- Add chickpeas and sauce: Stir in the drained chickpeas to the skillet. Immediately pour in your prepared stir fry sauce. Continue cooking the mixture, stirring often, until the sauce thickens enough to coat the back of a spatula, about 3-5 minutes.
- Serve: Remove from heat and serve the stir fry hot over a bed of rice, noodles, or polenta. Optionally garnish with fresh herbs like cilantro or green onions for an extra burst of flavor.
Notes
- Feel free to substitute or add any vegetables you have on hand such as broccoli, snap peas, or mushrooms.
- The stir fry sauce can be homemade or store-bought depending on your preference — ensure it has a good balance of salty, sweet, and umami flavors.
- For extra protein, consider adding tofu or tempeh along with the chickpeas.
- This dish pairs well with brown rice or quinoa for a whole-grain option.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
