Veggie-Packed Chickpea Stir-Fry

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: None
Serving Size: 4 servings

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (optional for spice)
• 2 tablespoons sesame seeds (for garnish)
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the Oil:
   • In a large skillet or wok, heat the olive oil over medium-high heat.
2. Cook the Vegetables:
   • Add the sliced red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. Add Chickpeas and Garlic:
   • Stir in the chickpeas and minced garlic. Cook for another 2-3 minutes, until the chickpeas are heated through.
4. Make the Sauce:
   • In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, grated ginger, and red pepper flakes (if using).
5. Combine and Serve:
   • Pour the sauce over the stir-fry and toss to coat all the ingredients evenly. Cook for another 1-2 minutes, allowing the flavors to meld together.
6. Garnish and Serve:
   • Garnish the stir-fry with sesame seeds and fresh cilantro or parsley. Serve hot over rice, quinoa, or noodles.

Notes:

• This dish is versatile and can be made with any combination of your favorite vegetables.
• For a heartier meal, add tofu, tempeh, or a protein of your choice.
• Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.

This Veggie-Packed Chickpea Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for a satisfying weeknight dinner.