Description
This Chili Garlic Vegetable Stir Fry with Chickpeas comes together in just 30 minutes and in one pan! It’s easy to make, but big on flavor and is great when you have lots of vegetables in the refrigerator that need to be used up. Serve with rice or noodles and enjoy for lunches throughout the week, or a delicious weeknight dinner.
Ingredients
Scale
- 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
- Rice, quinoa or noodles to serve with
Chili Garlic Sauce
- 1/3 cup water
- 1/3 cup soy sauce, I like to use reduced sodium
- 1/4 cup pure maple syrup
- 1 tablespoon neutral flavored oil, or a mild olive oil (you could also use toasted sesame oil)
- 1 tablespoon garlic chili sauce, such as Lee Kum Lee brand (which I used and enjoyed) or something like sambal oelek
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 1/2 teaspoons cornstarch
Instructions
- Add all sauce ingredients to a medium sized bowl and whisk until combined and cornstarch has dissolved. Set sauce aside.
- Heat a large pan over medium heat and drizzle in a couple teaspoons olive oil. Add in all of your chopped veggies, along with a pinch of salt and pepper. Mix everything together and let veggies cook until starting to soften and brown, about 5 minutes. I like to keep my heat up a little higher than I normally would so they get some nice brown color quickly.
- Add the chickpeas in and give a quick mix. Next, pour the sauce into the pan and mix everything together. Let sauce and veggies cook together until sauce has thickened and can coat the back of your spatula, about 5 minutes. The longer you cook it, the thicker the sauce will get, but it will also get more concentrated so there will be less of it if you cook it down for a while.
- I like to serve my chili garlic vegetables over rice and I top with fresh cilantro or green onion and toasted sesame seeds. Enjoy!
Notes
You need a total of about 6 cups of veggies for this recipe. You can use whatever veggies you like, you do not have to use the ones I did.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stove Top
- Cuisine: Asian Inspired
