Description

This Vegan Chickpea Stirfry Bowl is a flavorful, protein-packed plant-based meal featuring roasted chickpeas, sautéed fresh and frozen vegetables, and a homemade stir fry sauce, all served over fluffy brown rice. It’s a wholesome, colorful dish that combines crispy roasted chickpeas with a vibrant mix of onion, garlic, ginger, water chestnuts, baby corn, and broccoli, bringing together a perfect balance of textures and savory flavors.

Ingredients

Scale

Vegetables

1 large onion, diced
8 cloves garlic, minced
2 tablespoons fresh ginger, finely chopped
16 oz canned water chestnuts, drained
8 oz cut baby corn, drained
10 oz frozen broccoli

Chickpeas

30 oz canned chickpeas, drained
1/8 cup olive oil (for roasting)

Other

Olive oil (for sautéing vegetables)
Brown rice (for serving)
1 batch homemade stir fry sauce

Instructions

Preheat oven: Preheat the oven to 450 degrees Fahrenheit to get ready for roasting the chickpeas.
Cook rice: Begin cooking the brown rice simultaneously, using a rice cooker or stovetop method, so it’s ready at serving time.
Prepare chickpeas: Drain the canned chickpeas thoroughly and spread them out in a single layer on a baking sheet. Drizzle with 1/8 cup olive oil and toss to ensure they are evenly coated.
Roast chickpeas: Place the baking sheet in the oven and roast the chickpeas for 15-18 minutes, stirring once after 10 minutes to promote even crisping. Roast until they are crispy but not burnt.
Mix vegetables: In a bowl, combine the diced onion, minced garlic, chopped ginger, drained water chestnuts, and baby corn. Toss to mix evenly.
Heat skillet: On a medium-high burner, heat a stainless steel skillet and coat the bottom with olive oil thoroughly.
Sauté vegetables: Add the mixed vegetables to the hot skillet and sauté for 8-10 minutes. Stir frequently to prevent sticking and cook until vegetables are crispy and slightly caramelized.
Prepare sauce: While vegetables cook, prepare the homemade stir fry sauce according to your favorite recipe or preference.
Add sauce and broccoli: Once vegetables begin to crisp, pour in the homemade stir fry sauce and add the frozen broccoli. Continue cooking on medium-high heat for about 5 minutes, stirring constantly, until the sauce thickens and the broccoli is tender.
Combine chickpeas: When the roasted chickpeas are done, add them to the skillet mixture and stir to combine all ingredients thoroughly.
Serve: Serve the stir fry mixture hot over the prepared brown rice. Optionally, add tamari sauce at the table for extra flavor.

Notes

Roasting chickpeas separately ensures they get crispy and do not become soggy when combined with the sauce.
If you don’t have a rice cooker, brown rice can be prepared on the stovetop with a 2:1 water to rice ratio.
You can customize the homemade stir fry sauce with ingredients like soy sauce, sesame oil, rice vinegar, garlic, and ginger for a balanced flavor.
To keep the dish gluten-free, ensure the stir fry sauce and tamari used are certified gluten-free products.
For extra spice, add chili flakes or a dash of sriracha to the stir fry sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: Asian-inspired

Keywords: Vegan chickpea stir fry, roasted chickpeas recipe, plant-based stir fry, easy vegan dinner, brown rice bowl, healthy stir fry, gluten-free vegan