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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Stir Fry
- Method: Stir Fry
- Cuisine: Asian-inspired
- Diet: vegan, gluten-free, healthy
Nutrition
- Calories: 450 kcal
- Sugar: 15 g
- Fat: 15 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 20 g