Chickpea Vegetable Stir Fry Recipe

I am not a fan of chickpeas, but when I tried this recipe by Food Impromptu, I realized what I was missing out on. Who knew combining it with different vegetables and seasonings could make a dish that is healthy and delicious? It’s so good that I make it several times a week. You can serve it with plain rice, in a wrap, or as it is.

Ingredients:

• 3 tablespoons of olive oil
• 1 cup of onion (thinly sliced and cut in half)
• 1 cup carrot (cut into 1/2-inch cubes)
• 1 cup of red bell pepper (cut into 1/2-inch cubes)
• 2 cups of zucchini (cut into 1-inch cubes)
• 1 and 1/2 tablespoons of garlic (finely chopped)
• 2 cups or 1 can (19 fl oz) of cooked chickpeas (drained)
• 1/2 tablespoon of dried oregano
• 1/2 tablespoon of paprika (not smoked)
• salt to taste
• 1/4 teaspoon of cayenne pepper (optional)
• lemon juice to taste
• 1/4 cup of parsley (finely chopped)
• black pepper to taste
• 1/2 tablespoon of olive oil

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Instructions:

Step 1:

Place a pan over heat, then add 3 tablespoons of olive oil. Next, add the onion, carrot, bell pepper, and salt. Fry the vegetables on medium heat until they are lightly browned and soft for about 5 to 6 minutes. Do not skip the salt, as it releases moisture from the vegetables that will help them cook faster.

Step 2:

Once the vegetables are fried, turn the heat to low. Add the finely chopped garlic and fry for about 30 seconds.

Step 3:

Next, add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Cook on medium-high heat, until the chickpeas are fried, and the zucchini are a bit cooked for about 4 to 5 minutes. Make sure not to overcook them.

Step 4:

Turn the heat off, then add parsley, ground black pepper, a good amount of lemon juice, and a drizzle of olive oil. Mix everything until well combined.

Step 5:

Serve it with steamed rice, in a wrap, or just as its own. Enjoy!

Chickpea Vegetable Stir Fry Recipe