Best Chickpea Stir Fry Recipes
LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)
I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.
Provided by Mirj2338
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
- Saute until the chickpeas are deeply golden and crusty.
- Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
- Stir in the kale and cook for one minute more.
- Remove everything from the skillet onto a large plate and set aside.
- In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
- Add the chickpea mixture back to the skillet, and remove from heat.
- Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
- Turn out onto a platter and serve.
Nutrition Facts : Calories 197.5, Fat 10.1, SaturatedFat 1.6, Sodium 199, Carbohydrate 20.1, Fiber 4.4, Sugar 2.7, Protein 9.1
INDIAN CHICKPEA STIR-FRY
As teenagers, Burmese boys are expected to fulfill a period of time serving as monks in the Buddhist monasteries. During this time they live as vegetarians. My husband taught me to make this Indian meal that his would mother prepare for him during his service. Chickpeas, okra, and potatoes are combined with delicious spices and make a very filling meal. Serve over jasmine rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Put the russet potato into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Drain and let cool until safe to handle, about 10 minutes. Dice potato.
- Heat vegetable oil in a skillet over medium heat. Add onion and turmeric. Cook and stir until onion is soft, about 5 minutes. Add curry powder and monosodium glutamate. Stir in chickpeas and chili powder. Add okra; cook and stir until softened, 5 to 7 minutes. Add diced potato and sumac; stir to coat. Stir in tamarind paste and chiles.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 34.8 g, Fat 3.4 g, Fiber 5.4 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 342.5 mg, Sugar 2.1 g
CHICKPEA STIR FRY
This was a really happy accident it was a rescue attempt when another recipe went wrong and it was so delicious I had to post it so I could make it again. These are the basic ingredients but I was planning to add a handful of raisins next time I make this.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste.
- Heat the oil and fry the paste for one minute.
- Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix.
- Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired.
- Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up.
- Serve drizzle with plain yoghurt or sour cream.
Nutrition Facts : Calories 478.1, Fat 17.3, SaturatedFat 2.2, Sodium 614.2, Carbohydrate 69.8, Fiber 11.5, Sugar 0.1, Protein 12.6
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