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Chili Garlic Vegetable Stir Fry with Chickpeas Recipe

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4.2 from 30 reviews

A vibrant and flavorful Chili Garlic Vegetable Stir Fry with Chickpeas, perfect for a quick and healthy weeknight meal. This recipe combines tender-crisp broccoli, carrots, green beans, and bell peppers with protein-packed chickpeas, all coated in a spicy, garlicky sauce made with soy sauce, maple syrup, and chili paste. Ready in just 30 minutes, this dish is delicious served over rice, quinoa, or noodles and garnished with fresh herbs and toasted sesame seeds.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Protein

  • 2-3 teaspoons olive oil
  • 2 cups small broccoli florets
  • 1 cup diced carrot
  • 1 cup chopped green beans
  • 1 small green bell pepper, diced
  • 1/2 cup thinly sliced yellow onion
  • 1 (15 oz) can chickpeas, drained and rinsed
  • Salt and black pepper, to taste

Sauce

  • 1/3 cup water
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup pure maple syrup
  • 1 tablespoon neutral flavored oil (or mild olive oil or toasted sesame oil)
  • 1 tablespoon garlic chili sauce (such as Lee Kum Lee or sambal oelek)
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 1/2 teaspoons cornstarch

To Serve (Optional)

  • Rice, quinoa, or noodles
  • Fresh cilantro or green onion, chopped
  • Toasted sesame seeds

Instructions

  1. Prepare the Sauce: In a medium-sized bowl, combine water, soy sauce, maple syrup, neutral oil, garlic chili sauce, grated ginger, grated garlic, and cornstarch. Whisk thoroughly until the cornstarch has completely dissolved and the sauce is smooth. Set aside while you prepare the vegetables.
  2. Sauté the Vegetables: Heat a large pan over medium heat and add 2-3 teaspoons of olive oil. Once hot, add the broccoli florets, diced carrot, chopped green beans, diced green bell pepper, and sliced yellow onion. Season with a pinch of salt and black pepper. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly and develop a light brown color. Keep the heat moderately high to achieve nice browning.
  3. Add Chickpeas and Sauce: Add the drained and rinsed chickpeas to the pan and stir quickly to mix. Pour the prepared sauce over the vegetables and chickpeas, stirring well to incorporate everything evenly.
  4. Simmer Until Thickened: Continue to cook the mixture, stirring occasionally, until the sauce thickens and coats the back of a spatula, roughly 5 minutes. Note that the sauce will reduce the longer it cooks, becoming richer and more concentrated in flavor.
  5. Serve and Garnish: Serve the chili garlic vegetable stir fry hot over cooked rice, quinoa, or noodles. Garnish with freshly chopped cilantro or green onions and sprinkle toasted sesame seeds on top for added flavor and texture. Enjoy your vibrant and nourishing meal!

Notes

  • You can customize the vegetables based on seasonality or preference; snap peas, mushrooms, or zucchini work well.
  • Use reduced sodium soy sauce to control saltiness and keep the dish healthier.
  • Adjust the amount of garlic chili sauce to control the spice level.
  • For a vegan version, ensure the chili sauce and soy sauce are vegan-friendly.
  • To add extra protein, consider topping with toasted nuts or seeds.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chili-garlic-vegetable-stir-fry-with-chickpeas-recipe/