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Weeknight • Vegetarian

Spicy Peanut Chickpea Stir-Fry

A flavorful and vibrant vegetarian stir-fry packed with chickpeas, crisp veggies, and a spicy peanut sauce.

Prep
15 min
Cook
15 min
Servings
3
Level
Weeknight
Spicy Peanut Chickpea Stir-Fry

Get ready for a burst of flavor with this Spicy Peanut Chickpea Stir-Fry! It's a colorful, satisfying, and incredibly quick vegetarian meal that's perfect for a busy weeknight. Crispy chickpeas and an array of fresh vegetables come together in a savory and slightly spicy peanut sauce, proving that plant-based meals can be utterly delicious and super easy.

Ingredients

Yield: 3 servings

For the Stir-Fry

  • 1 tbsp olive oil or sesame oil
  • 1 (15 oz) can chickpeas, rinsed, drained, and patted very dry
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • ½ cup shredded carrots
  • ½ cup snap peas
  • Cooked rice or noodles, for serving
  • Optional: chopped peanuts, fresh cilantro, or lime wedges for garnish

For the Spicy Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • ½ tsp sriracha or chili garlic sauce (or more, to taste)
  • 2-3 tbsp warm water, to thin

Preparation

  1. Step 1

    First, make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sriracha. Whisk in warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency. Set aside.

  2. Step 2

    Heat olive oil in a large skillet or wok over medium-high heat. Add the patted dry chickpeas and cook for 5-7 minutes, stirring occasionally, until slightly crispy and lightly browned.

  3. Step 3

    Add broccoli florets, sliced red bell pepper, shredded carrots, and snap peas to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.

  4. Step 4

    Pour the prepared peanut sauce over the chickpeas and vegetables. Toss everything together until the vegetables and chickpeas are well coated and heated through. Cook for an additional 1-2 minutes until the sauce slightly thickens.

  5. Step 5

    Serve immediately over cooked rice or noodles. Garnish with chopped peanuts, fresh cilantro, or a squeeze of lime, if desired.

Tips

  • Don't skip patting the chickpeas very dry; this helps them get crispy in the stir-fry.
  • Customize with your favorite quick-cooking vegetables like sliced mushrooms, green beans, or baby corn.
  • If you prefer a less spicy sauce, reduce or omit the sriracha.

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