Go Back
Chili Garlic Vegetable Stir Fry with Chickpeas served in a bowl

Chili Garlic Vegetable Stir Fry with Chickpeas

A quick and nutritious stir fry packed with vibrant vegetables and hearty chickpeas, perfect for a busy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red chili flakes Adjust to taste
  • 1 piece bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1 piece carrot, julienned
  • 1 cup broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons soy sauce
  • to taste Salt and pepper
  • to taste Fresh cilantro or parsley, for garnish

Method
 

Cooking Instructions
  1. Heat olive oil in a large pan over medium heat.
  2. Add the minced garlic and red chili flakes. Sauté for about 1 minute until fragrant.
  3. Add the sliced bell pepper, zucchini, carrot, and broccoli. Stir-fry for about 5 minutes until the veggies are tender-crisp.
  4. Stir in the chickpeas and soy sauce. Cook for another 3-4 minutes, mixing well.
  5. Season with salt and pepper to taste.
  6. Remove from heat and garnish with chopped cilantro or parsley before serving.

Notes

Serve over cooked rice or quinoa, or pair with noodles. A squeeze of fresh lime juice adds a refreshing zing. Store leftovers in an airtight container in the fridge for up to three days. Can be frozen, but best enjoyed fresh.