Chickpea And Vegetable Stir Fry Recipes
CHICKPEA AND VEGETABLE STIR FRY
Have you ever tried to make a stir-fry recipe using chickpeas? I used rice or noodles before, but I'm in love with this chickpea and vegetable stir-fry now.
Provided by Simple Vegan Blog
Categories Main dish
Time 15m
Number Of Ingredients 10
Steps:
- Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
- Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
- Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
- Serve with some sesame seeds on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 234 calories, Sugar 4.4g, Sodium 1209mg, Fat 1.3g, SaturatedFat 0.2g, Carbohydrate 32.9g, Fiber 6.5g, Protein 7.6g
CHICKPEA STIR FRY
Chickpea Stir Fry comes together in minutes with simple ingredients. It's vegan, gluten-free, and oil-free, and perfect for those who don't like tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables.
Provided by Amy Katz
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
- Mix the sauce ingredients together in a small bowl and set aside.
- Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
- Next add the mushrooms to the skillet and stir fry for a couple more minutes.
- Add the chickpeas and stir fry until they are heated through.
- Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
- Serve with Coconut Jasmine Rice or your favorite grain.
Nutrition Facts : Calories 240 kcal, Carbohydrate 42 g, Protein 12 g, Fat 3 g, Sodium 1033 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
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4.7/5 (3)Total Time 20 minsEstimated Reading Time 4 mins
- 1. First, make the sauce. In a medium bowl, combine soy sauce, broth, vinegar, sesame oil, brown sugar, garlic chile sauce, ginger, and corn starch. Whisk together and set aside.
- 2. In a large skillet or wok, heat the olive oil over high heat. Add the broccoli, carrots, mushrooms, peas, and peppers. Cook for 5 minutes, or until vegetables are tender, but still crisp. Stir in the water chestnuts and chickpeas. Add the sauce and cook until sauce thickens and vegetables are well coated in sauce.
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