Quick Chickpea Stir-fry

We’ve all had those nights when cooking feels like the last thing you want to do. The day got away from you, the fridge looks like a puzzle of random ingredients, and takeout is calling your name. I know that you already know that feeling.

That’s exactly where this Chickpea + Veggie Stir Fry comes in. It’s one of those meals that proves quick doesn’t have to mean boring. With just a can of chickpeas, a bag of veggies (fresh or frozen — no judgment), and a simple sauce, you’ve got dinner on the table in about 15 minutes.

It’s colorful, filling, and customizable — toss in whatever veggies you’ve got, serve it over rice or noodles, and you’re set. Honestly, this is the kind of recipe that saves my week more often than I’d like to admit.

So if you’re looking for a weeknight dinner that feels nourishing and doable, let’s get into it!

Frozen or Fresh precut stir-fry veggies

1 can chickpeas

Stir-fry sauce

• 1/4 cup low-sodium soy sauce

• 1/4 cup vegetable broth

• 1 tablespoon fresh ginger, chopped

• 1 clove garlic, finely minced or grated

• 1/2 tablespoon cornstarch (about 1 1/2 teaspoons)

• 1/2 tablespoon maple syrup or brown sugar

• 1/2 teaspoon sesame oil

• 1/2 teaspoon rice vinegar

Instructions

1. In a small bowl, whisk the soy sauce, vegetable broth, cornstarch, sweetener, sesame oil, and rice vinegar until smooth.

2. Add the ginger and garlic.

3. Pour into your stir-fry near the end of cooking. Simmer for 1–2 minutes until thickened and glossy.

Put stir-fry veggies and chickpeas in large skillet. Sauté until veggies and chickpeas are tender. Then add sauce and stir until thick on medium heat. Let it cool. Serve immediately on top of your choice of rice or noodles and enjoy.

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