30 Minute Weeknight Chickpea and Vegetable Stirfry
The EASIEST chickpea and vegetable stir fry you'll ever make! So perfect for weeknight dinners when time is at a premium.
Yield: 6 servings
For the sauce
  • ⅔ cup soy sauce
  • ½ cup vegetable broth
  • ⅓ cup rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 2 tsp gochujang
  • 1 tsp grated ginger
  • 2 tbsp cornstarch
For the stir fry
  • 1 tbsp grapeseed oil
  • 10 oz frozen broccoli florets
  • 10 oz frozen peas and carrots
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cups sugar snap peas
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (15 oz) can chickpeas, drained
  • cooked rice, for serving
  1. For the sauce, whisk together the soy sauce, vegetable broth, rice vinegar, sesame oil, brown sugar, gochujang, ginger, and cornstarch in a small bowl until well combined. Set aside.
  2. For the stir fry, heat the oil in a large wok or nonstick skillet over high heat. Add the broccoli, peas and carrots, bell peppers, and sugar snap peas to the pan. Cook until veggies are tender but not mushy, about 5 minutes. Stir in the water chestnuts and chickpeas and cook until warmed through, about 1-2 minutes. Add the sauce and cook until thickened, tossing to make sure the veggies get evenly coated.
  3. Serve warm over rice.
Adapted slightly from Two Peas and Their Pod
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/03/30-minute-weeknight-chickpea-and-vegetable-stirfry.html