Chickpea and Vegetable Stir-fry

1. 1
   boil · ~15 min

   Cook the chickpeas.

   1.Bring soaked chickpeas, 3 cups fresh water, and a small pinch of salt to a boil in a saucepan over high heat.

   2.Reduce heat to medium and simmer until tender but not mushy, 12 to 15 minutes.

   3.Drain well in a colander and set aside.

   TIPDo not let the chickpeas turn mushy — they should hold their shape for the stir-fry.
2. 2
   prep

   Prep all vegetables.

   While chickpeas cook, cut the broccoli into small florets, thinly slice the carrots on the bias, slice the bell pepper into strips, and slice the onion into half-moons. Mince the garlic.

3. 3
   saute · ~9 min

   Sauté the vegetables.

   1.Heat olive oil in a large skillet over medium-high heat until shimmering.

   2.Add onion and cook until it starts to soften, about 2 minutes.

   3.Add carrot and bell pepper and cook for 3 more minutes, stirring often.

   4.Add broccoli and minced garlic, then stir-fry until broccoli turns bright green and crisp-tender, about 3 to 4 minutes.

   TIPKeep the heat high enough to give the vegetables a light char without burning the garlic.
4. 4
   saute · ~3 min

   Add chickpeas and spices.

   1.Add the drained chickpeas to the skillet.

   2.Sprinkle with smoked paprika, cumin powder, salt, and black pepper.

   3.Stir-fry everything together until chickpeas are heated through and spices are fragrant, about 2 to 3 minutes.
5. 5
   mix

   Finish with lemon and serve.

   Remove the skillet from the heat. Pour the fresh lemon juice over the stir-fry and toss everything together. Scatter the chopped parsley on top and serve immediately, spooned into warm bowls.

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