Chili Garlic Vegetable Stir Fry with Chickpeas Recipe
A vibrant and flavorful Chili Garlic Vegetable Stir Fry with Chickpeas, ready in just 30 minutes. This wholesome, plant-based dish combines crisp broccoli, carrots, green beans, bell pepper, and chickpeas, all tossed in a savory and slightly sweet chili garlic sauce. Perfect served over rice, quinoa, or noodles, it’s an easy and nutritious meal that brings bold flavors to your weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Vegetables and Chickpeas
- 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
- Rice, quinoa, or noodles, for serving
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 brand or sambal oelek)
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 1/2 teaspoons cornstarch
Instructions
- Prepare the Sauce: In a medium-sized bowl, whisk together water, soy sauce, maple syrup, neutral oil, garlic chili sauce, grated ginger, grated garlic, and cornstarch until the mixture is smooth and the cornstarch is fully dissolved. Set the sauce aside for later use.
- Cook the Vegetables: Heat a large pan over medium heat and drizzle in 2-3 teaspoons of olive oil. Add broccoli florets, diced carrots, chopped green beans, diced green bell pepper, and sliced yellow onion, along with a pinch of salt and black pepper. Stir to combine, then cook the veggies until they start to soften and brown, approximately 5 minutes, maintaining slightly higher heat to achieve a nice browning.
- Add Chickpeas and Sauce: Add the drained and rinsed chickpeas into the pan with the vegetables, stirring quickly to combine. Pour the prepared sauce over the mixture, stirring well to coat all ingredients evenly.
- Simmer to Thicken: Allow the sauce and vegetable mixture to cook together for about 5 minutes or until the sauce thickens enough to coat the back of a spatula. Cooking longer will thicken the sauce further but reduce the volume as it concentrates in flavor.
- Serve: Serve the chili garlic vegetable stir fry over cooked rice, quinoa, or noodles. Optionally, garnish with fresh cilantro, sliced green onions, or toasted sesame seeds for added flavor and texture. Enjoy your wholesome, spicy meal!
Notes
- Use reduced sodium soy sauce to control the salt level in the dish.
- Adjust the amount of garlic chili sauce based on your desired spice level.
- To keep the vegetables crisp-tender, avoid overcooking during the stir fry stage.
- For a nuttier flavor, substitute neutral oil with toasted sesame oil in the sauce.
- This stir fry is an excellent way to use up a variety of fresh or frozen vegetables.
