Chickpea and Vegetable Stir-Fry

by The Fitness App 1 min read

Black bowl filled with a chickpea and vegetable stir-fry



  • 1 Tablespoon olive oil
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cup sliced carrots
  • 1/2 cup sliced mushrooms
  • 1/2 cup cooked chickpeas
  • 1 cup kale
  • 2 Tablespoons soy sauce (or tamari for gluten-free option)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish (optional)


  1. Heat the olive oil in a large pan or wok over medium-high heat.
  2. Add the sliced red onion and minced garlic to the pan and sauté for 2-3 minutes until fragrant.
  3. Add the sliced bell peppers, kale, carrots, and mushrooms to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
  4. Add the cooked chickpeas to the pan and stir-fry for another 2 minutes.
  5. In a small bowl, whisk together the soy sauce,, ground ginger, red pepper flakes (if using), salt, and pepper.
  6. Pour the sauce over the stir-fry and toss to coat all the ingredients evenly.
  7. Cook for an additional 1-2 minutes until the sauce thickens slightly.
  8. Remove from heat and garnish with chopped cilantro (if using).
  9. Serve the chickpea and vegetable stir-fry over cooked brown rice, quinoa, or noodles for a complete and healthy vegan dinner.
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