Powerful antiinflammatory chickpea stir fry recipe packed w flavor nutrients Quick easy technique for a healthy delicious meal
Total Time:30 minutes
Yield:4 servings 1x
Ingredients
Scale
1 (15-ounce) can chickpeas, drained and rinsed
1 cup broccoli florets
1 cup bell peppers (any color), sliced
2 cups spinach
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon turmeric powder
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (or more, to taste)
1 tablespoon olive oil
Sesame seeds (optional, for garnish)
Green onions (optional, for garnish)
Instructions
Prep the Chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel for better browning.
Sauté Aromatics: Heat olive oil in a large skillet or wok over medium-high heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
Add Veggies: Add broccoli florets and bell peppers to the skillet and cook for 5-7 minutes, until they are tender-crisp.
Introduce Chickpeas: Add the chickpeas and turmeric powder to the skillet. Stir well to coat the chickpeas with the turmeric. Cook for 3-5 minutes, allowing the chickpeas to heat through and slightly brown.
Wilt the Spinach: Add spinach to the skillet and cook until it wilts, about 1-2 minutes.
Make the Sauce: In a small bowl, whisk together soy sauce (or tamari), maple syrup, rice vinegar, and sesame oil.
Combine and Simmer: Pour the sauce over the stir fry and stir well to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Spice it Up (Optional): Add red pepper flakes to taste.
Garnish and Serve: Garnish with sesame seeds and green onions (if using). Serve hot over rice, quinoa, or noodles.
