Chickpea and Vegetable Stir-fry

Name: Chickpea and Vegetable Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g chickpea (dried, soaked overnight and drained); 200 g broccoli (cut into small florets); 2 pcs carrot (medium, thinly sliced on the bias); 1 pcs bell pepper (large, red, sliced into strips); 1 pcs onion (medium, sliced into half-moons); 3 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 pinch smoked paprika; 1 pinch cumin powder; 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper; 2 tbsp parsley (fresh, roughly chopped, for garnish); 3 cup water (for boiling chickpeas)

RATING

4.4/5(78)

TASTE SCORE

8/10

A quick, colorful skillet dinner loaded with hearty chickpeas and crisp-tender vegetables in a savory, lightly spiced sauce. Ready in under 30 minutes, it is the kind of weeknight hero that tastes like comfort food but is packed with plant-based protein. Serve it on its own or spooned over rice.

PREP

10m

COOK

15m

SERVES

1 CUP

299 cal

SERVINGS

METHOD · 5 STEPS

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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chickpeas until just tender, not mushy, so they hold their shape in the stir-fry.
2
Cut vegetables into uniform sizes to ensure even cooking and a pleasant texture.
3
Work in batches if your skillet is crowded; too many ingredients lower the heat and cause steaming.
4
Add the garlic after the firmer vegetables have softened to prevent it from burning.
5
Taste and adjust salt and lemon juice just before serving for a bright, balanced finish.

RECIPE VARIATIONS