Chickpea Veggie Mix (Printer-Friendly Layout)
A lively one-pan with chickpeas, crunchy veggies, and a glossy sauce that makes dinner pop with color and taste.
# Ingredients You'll Need:
→ Aromatics & Vegetables
01 -
120 grams shelled edamame, about half a cup (you can skip this if you want)
02 -
1 medium onion, chopped
03 -
1 cup snap peas or snow peas (these are totally optional)
04 -
2 cloves garlic, minced
05 -
1 can (425 g) chickpeas, rinsed and drained
06 -
1 large yellow or orange bell pepper, sliced
07 -
1 cup carrots, thinly sliced or julienned
08 -
1 tablespoon olive oil or avocado oil
09 -
1 large red bell pepper, sliced
10 -
1 head broccoli, broken up into bite-size florets
11 -
1-inch piece fresh ginger, grated or chopped super small
→ Sauce for Stir Fry
12 -
1 teaspoon cornstarch or arrowroot powder
13 -
2 tablespoons water
14 -
1 tablespoon toasted sesame oil
15 -
1/2 teaspoon Sriracha (or just a little pinch of crushed red pepper flakes, if you want a kick)
16 -
60 millilitres low-salt soy sauce or tamari
17 -
2 tablespoons rice vinegar
18 -
1 tablespoon maple syrup or agave
→ Toppings (Go for it if you want)
19 -
Fresh cilantro, chopped up
20 -
2 green onions, thinly sliced
21 -
1 tablespoon sesame seeds
# Step-by-Step Instructions:
01 -
Grab a little bowl and mix up the soy sauce or tamari, rice vinegar, maple syrup or agave, sesame oil, cornstarch or arrowroot, Sriracha if you like heat, and the water. Make sure there aren't any clumps left from the cornstarch. Leave it off to the side for now.
02 -
Slice, measure, and chop your veggies and aromatics so you're good to go. Since stir-fries are fast and hot, it's best to have everything ready to toss in.
03 -
Pour your oil into a big skillet or wok, crank it up to medium-high, and let it heat up. Add the onions and cook for 2 or 3 minutes until they start looking see-through and soft.
04 -
Toss the ginger and garlic in. Let them cook for about a minute, just until your kitchen smells amazing. Keep an eye on things so the garlic doesn't go brown.
05 -
Drop in the broccoli florets and the carrots. Stir everything up for 4–5 minutes so they start to soften but still snap when you bite them. Want them softer? Add a splash of water and pop a lid on for a bit.
06 -
Time for those red and yellow or orange peppers—add them, plus the snap peas or edamame if you want. Stir them around another 3 to 4 minutes, just till the peppers look bright and a little soft.
07 -
Stir in your already rinsed chickpeas, just long enough for them to get warm—about 1 or 2 minutes tops so they stay firm.
08 -
Give your sauce another quick stir, then pour it all over what's in the pan. Keep scraping and stirring for 1 or 2 minutes so the whole thing gets a shiny, thick coat.
09 -
Once you're done, take the pan off the heat right away and serve everything up while it's still hot with any toppings you like: sesame seeds, sliced green onions, cilantro—you pick.
# Extra Tips and Tricks:
01 -
Having everything ready to throw in before you start cooking is the real trick. Stir-frying means quick, hot cooking so veggies stay crisp and bright. Too much stuff in the pan makes things soggy, so don’t crowd it.