chickpea stir fry

Dinner just got a whole lot better. This general Tso&#039;s chickpea stir fry is a vegetarian take on your favorite Chinese take out dish! It&#039;s naturally gluten free, ready in just 30 minutes and a total family favorite.

General Tso's Chickpea Stir Fry

vegetable broth

tomato paste

peanut butter

tbsp low sodium tamari or soy sauce

tbsp rice vinegar

maple syrup

tbsp coconut sugar (can sub for brown sugar)

hot sauce (depending

tsp toasted sesame oil

arrowroot powder + 2 tbsp water

chickpeas

tbsp oil (I used toasted sesame oil

red onion

red bell pepper

green bell pepper

garlic (minced)

tsp fresh ginger (grated)

drain chickpeas

Drain and rinse the chickpeas until there are no bubbles. Set aside.

prep sauce

Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside. 

whisk sauce

Whisk all remaining ingredients for the sauce together in a bowl. Set aside.

chop veggies

Chop the onion, peppers, and mince the garlic and ginger.

saute

Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent. 

add sauce

add arrowroot

Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.

summer

Let the stir fry simmer for about 10 minutes to thicken. If it doesn&#039;t thicken, add additional arrowroot as needed. 

serve

Serve warm over rice or noodles with steamed broccoli.

Chickpea Stir Fry comes together in minutes with simple ingredients. It's vegan, gluten-free, and oil-free, and perfect for those who don't like tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables.

Chickpea Stir Fry

tamari

onion (diced)

red bell pepper (diced (about 1 to 1 1/2 cups))

mushrooms (sliced)

green onion (sliced (for garnish, optional))

ginger

garlic

coconut sugar

cornstarch

Tablespoons tamari

Tablespoons rice vinegar

water

red pepper flakes ((or to taste))

Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.

Mix the sauce ingredients together in a small bowl and set aside.

Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.&nbsp;

Next add the mushrooms to the skillet and stir fry for a couple more minutes.

Add the chickpeas and stir fry until they are heated through.

Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.

Serve with Coconut Jasmine Rice or your favorite grain.

This easy chickpea stir-fry with veggies, cashews, and teriyaki sauce takes just under 30 minutes to cook up and is perfect for busy weeknights.

Teriyaki Chickpea Stir-Fry

sesame oil

onion (finely chopped)

1- inch piece fresh ginger (minced)

cremini mushrooms (sliced)

carrots

bell pepper

snap peas

chickpeas,

teriyaki sauce

brown rice

scallions

Sesame seeds

cashews

In a large skillet, warm the sesame oil over medium heat. Add the onion, sprinkle with a few dashes of salt, and cook for 3 minutes.

Next add the garlic, ginger, and mushrooms, and continue to cook for another 5 minutes. Add the carrots, bell pepper, and snap peas, stir together and cook for 5-7 more minutes, until the vegetables are tender but still crisp.

Add the chickpeas with the teriyaki sauce, stir together and cook for 5 more minutes, until everything is evenly coated and heated through. Serve warm with brown rice. Top with scallions, cashews, and sesame seeds. Enjoy!

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Top 3 chickpea stir fry recipes from across the web

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General Tso's Chickpea Stir Fry

Chickpea Stir Fry

Teriyaki Chickpea Stir-Fry

The most viewed chickpea stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine