Easy Chickpea Stir-fry
Busy schedules and hectic meal times can make it difficult to eat a healthy and balanced meal. As a dietitian, I encourage meal prepping ahead of time to save the hassle and stress that often comes with weeknight dinner ideas.
Unfortunately, sometimes even setting aside an hour to do so seems daunting. That’s why I developed this SUPER easy chickpea stir-fry that you can make ahead of time and heat up when you are on the go or only have a few minutes to sit down and eat a meal.
Make a pot of rice or quinoa while you are chopping up the vegetables and there you have it folks- a tasty and balanced meal for days to come!
Easy Chickpea Stir-fry
Ingredients
- 1 540 ml can chickpeas drained and rinsed
- 1 red bell pepper chopped
- 2 cups broccoli chopped
- 1 227 ml can sliced water chestnuts (approx. 1 cup)
- 1/2 cup white onion diced
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 1/2 tsp garlic powder or 2 garlic cloves
- 1/2 tsp ground ginger or 1 tbsp freshly grated ginger
- Pinch of red pepper flakes
- Ground black pepper
- Cilantro (optional)
Instructions
- In a large skillet, frying pan or wok heat the oil over medium heat.
- Add the red bell pepper, broccoli and onion. Cook for 4-5 minutes, stirring occasionally.
- Add the chickpeas and water chestnuts and stir.
- Season the stir-fry with the soy sauce, garlic, ginger and red pepper flakes. Stir and cook for 1-2 minutes, or until heated through.
- Serve over rice, quinoa or desired grain. Top with freshly ground pepper and cilantro. Store the remaining dish in an air-tight container in the fridge for 3-5 days.
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