top of page

Chickpea stir-fry

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

​

Ingredients


Ingredients

Sauce:

  • ½ cup vegetable broth

  • 2 tbsp tomato paste

  • 1 tbsp creamy peanut butter

  • 4 tbsp low sodium tamari or soy sauce

  • 2 tbsp rice vinegar

  • 2 tbsp maple syrup

  • 1 tbsp coconut sugar can sub for brown sugar

  • 1-2 tbsp hot sauce depending on brand and preference

  • 3 tsp toasted sesame oil

  • 1.5 tbsp arrowroot powder + 2 tbsp water

Stir Fry:

  • 2 cans chickpeas

  • 1 tbsp oil I used toasted sesame oil for more flavor

  • ½ large red onion

  • 1 red bell pepper

  • 1 green bell pepper

  • 2 cloves garlic minced

  • 2 tsp fresh ginger grated

Preparation

  • Drain and rinse the chickpeas until there are no bubbles. Set aside.

  • Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside. 

  • Whisk all remaining ingredients for the sauce together in a bowl. Set aside.

  • Chop the onion, peppers, and mince the garlic and ginger.

  • Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent. 

  • Add in the sauce and stir together.

  • Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.

  • Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed. 

  • Serve warm over rice or noodles with steamed broccoli.

bottom of page