Spicy Chickpea Stir-Fry: Quick, Flavor-Packed Vegan Delight

This Spicy Chickpea Stir-Fry is a quick, nutritious meal bursting with flavor, perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stir-Fry

1 can Canned Chickpeas Packed with protein and fiber; ensure they are plump and firm for the best texture.
2 tablespoons Olive Oil Ideal for sautéing; substitute with coconut oil for a tropical twist.
3 cloves Garlic Freshly minced adds aromatic depth; avoid pre-minced for maximum flavor.
1 tablespoon Ginger Grated fresh ginger offers warmth; it can also be finely chopped for easy incorporation.
1 medium Red Bell Pepper Adds sweetness and crunch; feel free to swap with any color bell pepper or snap peas.
1 medium Zucchini Contributes moisture and a mild flavor; can be replaced with yellow squash or asparagus.
2 cups Fresh Spinach Adds vibrant color and nutrients; kale or Swiss chard make tasty substitutions.

For the Spices

1 teaspoon Ground Cumin Infuses earthy warmth; coriander is a great alternative if desired.
1 teaspoon Smoked Paprika Imparts a lovely smoky flavor; use regular paprika if you prefer less smokiness.
1 pinch Cayenne Pepper For those who crave heat; adjust the amount to suit your spice tolerance or swap with chili powder for milder flavor.
1 teaspoon Turmeric Provides a vibrant color and health benefits; curry powder can be used as a substitute.

For Garnish

1/4 cup Fresh Cilantro Adds a refreshing touch; parsley can be used instead for a less intense flavor.
1/2 medium Lemon Juice Brightens up the dish beautifully; lime juice works too for a different citrus flair.

Equipment

large skillet

Method

Step-by-Step Instructions

Heat the Oil: Begin by warming 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers slightly, indicating it's hot enough for cooking.
Sauté Aromatics: Add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Add the Spices: Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Cook for about 30 seconds.
Incorporate the Chickpeas: Introduce 1 can of drained chickpeas to the skillet. Season with a pinch of salt and stir well to coat. Cook for approximately 5 minutes.
Sauté the Veggies: Add 1 diced red bell pepper and 1 sliced zucchini to the skillet. Sauté for 4-5 minutes until tender-crisp.
Finish with Spinach: Toss in fresh spinach and the juice of half a lemon. Cook for an additional 1-2 minutes until spinach wilts.
Garnish and Serve: Remove from heat and sprinkle with freshly chopped cilantro. Serve warm on its own or with quinoa or rice.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Control the heat by adjusting the cayenne pepper and ensure to use fresh ingredients for best flavor.

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