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Healthy Chickpea Recipe For A Vegetarian And Vegan Diet | Chickpea Vegetable Stir Fry

Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry

💬 Let me know in the comments if you enjoyed this Vegan Chickpea recipe?

▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)

3 Tablespoon Cooking Oil (I have used Light Olive Oil)

130g / 1 Cup Onion – thinly sliced and cut in half
150g / 1 Cup Carrot – cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper – cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini – cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic – finely chopped (3 to 4 garlic cloves)

2 Cups / 1 Can (540ml can) – Cooked Chickpeas (drained)

1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)

Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley – finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)

▶️ METHOD:

To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it’s moisture and help it cook faster, so please don’t skip it.

Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that’s the reason we are frying it on higher heat. It will take about 4 to 5 minutes.

✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.

Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.

▶️ IMPORTANT NOTES:

👉 Adding salt to the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that’s the reason we are frying it on higher heat

👉 Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.

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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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The Creamiest Vegan Potato Salad

Creamy potato salad without mayo that actually shines at BBQs and picnics. Baby potatoes, arugula, sun dried tomatoes, and white beans tossed in a silky tahini yogurt dressing with a hint of chili oil. Ready in about 30 minutes and great for meal prep.
What you get: ultra creamy texture, Mediterranean flavor, 100 percent vegan, dairy free.
Like and subscribe for more easy plant based recipes. Full recipe in the pinned comment.

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GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes

Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)

3 Tablespoons Olive Oil
100g / 3/4 Cup Onion – finely chopped
20g / 2 Tablespoon Garlic – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste

Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)

👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil

✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ METHOD:

To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.

Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.

Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!

✅ 👉 HERE’S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ IMPORTANT TIPS:

👉 After adding the Vegetable broth – STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

✅ Follow Food Impromptu:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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#mushroom #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #mushroomrecipe #foodimpromptu

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Caribbean Cooking With The Brenys: A Culinary Adventure @3abn #cooking #vegan

Spice up your kitchen with a taste of the islands on this special 3ABN Today Cooking episode! Host Idalia Dinzey welcomes Mark & Miose Breny for a delicious Caribbean Touch menu featuring hearty Shepherd’s Pie, flavorful Veggie Pizza Bread, creamy Corn Soufflé, savory Baked Tofu, and vibrant Stir-Fried Quinoa. These plant-based dishes are packed with island flair and healthy goodness that the whole family will enjoy! @3abn #cooking #veganrecipes #veganfood #haystack #sdachurch #sdacommunity

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15 Minutes Instant Dinner Recipe | Dinner Recipes Indian Vegetarian | Dinner Recipes

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Crunchy Roasted Chickpeas Snack 🤯 Vegan Recipes #plantbased #veganrecipe #beans #vegan #snack #food

Super crunchy, super healthy, and spicy roasted chickpeas. You wanna have a quick and easy snack: just roast some chickpeas! And of course: It’s a plant-based, oil-free, gluten-free recipe.
.
👨‍🍳 Crunchy Spicy Snack Recipe
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
¼ cup (60 ml) tahini
1 Tbsp black sesame seeds
1 tsp of paprika powder
½ tsp salt
.
.
Protein Content Total: 32.8 g plant-based protein
1 (15oz) can chickpeas, drained = 17.8 g protein
60 g tahini = 15 g protein
.
#chickpeas #plantbased #snack

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Roasted Veggie Pasta With Garlic Tomato Sauce | Vegan & Flavorful! 🍆🍅🧄

Craving a comforting, veggie-packed pasta dish that hits the spot? This Roasted Veggie Pasta with Garlic Tomato Sauce is for you. Featuring roasted zucchini, eggplant, and cherry tomatoes melted into a sweet, savory garlic-infused tomato sauce that clings perfectly to every bite of pasta. It’s one of those meals that tastes like you spent hours cooking… but it comes together without the fuss.

Plant-based, simple, and packed with bold Italian-inspired flavor — this one’s about to be your go-to weeknight favorite.

#RoastedVeggiePasta #VeganPastaRecipe #GarlicTomatoSauce #PlantBasedCooking #EasyVeganMeals

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EASY HIGH PROTEIN LENTIL DINNER RECIPE #vegan #plantbased #lentilrecipe

In this video, I’m making a High-Protein Vegan Meal, Red Lentil Stew with Turmeric Rice & Sauteed Kale. Healthy Vegan meals for beginners, easy plant based meal plan, easy high protein vegan meals. This high-protein meal is made with fresh, wholesome ingredients and comes together super quickly

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Roasted Tomato & Chickpea Pasta 🍅✨ | Easy Vegan Recipe For Ultimate Flavor!

Searching for the best roasted tomato and chickpea pasta that’s both delicious and easy to make? 🍝✨ Look no further! In this video, we’ll show you how to create the ultimate vegan pasta dish that’s bursting with flavor and ready in under 30 minutes. Roasted tomatoes bring a rich, sweet taste that pairs perfectly with protein-packed chickpeas and al dente pasta. This recipe is perfect for a quick weeknight dinner or a satisfying meal any day of the week!

🔥 Why You’ll Love This Recipe:

Quick & Easy: Simple ingredients and straightforward steps.
Healthy & Vegan: Packed with nutrients and 100% plant-based.
Flavor-Packed: Roasted tomatoes and garlic make it irresistibly delicious.
Perfect for Meal Prep: Great for leftovers and lunch the next day.
👩‍🍳 Ingredients:

2 cups cherry tomatoes
1 can chickpeas, drained and rinsed
4 cloves garlic, minced
2 tbsp olive oil
8 oz pasta of your choice
Fresh basil leaves
Salt and pepper to taste
Optional: Red pepper flakes for a spicy kick
🍽️ Instructions:

Roast the Tomatoes & Chickpeas: Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and chickpeas with olive oil, minced garlic, salt, and pepper. Roast for 20-25 minutes until tomatoes are blistered and chickpeas are crispy.
Cook the Pasta: While the tomatoes and chickpeas are roasting, cook your pasta according to package instructions. Reserve some pasta water.
Combine Everything: In a large skillet, mix the cooked pasta with the roasted tomatoes and chickpeas. Add a splash of pasta water to create a light sauce.
Season & Garnish: Stir in fresh basil leaves and season with additional salt, pepper, and red pepper flakes if desired.
Serve & Enjoy: Dish up your pasta, garnish with more basil, and enjoy this flavorful meal!

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Crispy Greek Tomato Fritters Recipe 🍅 Easy Vegan Tomatokeftedes!

Craving a taste of the Mediterranean? 🌊 Learn how to make these delicious and crispy Greek Tomato Fritters, also known as Tomatokeftedes! 🍅✨ In this YouTube Short, we’ll guide you through a simple vegan recipe that’s perfect as an appetizer, snack, or side dish. Packed with fresh tomatoes, herbs, and spices, these fritters are bursting with flavor and super easy to make. Don’t forget to like, share, and subscribe for more mouth-watering vegan recipes! FULL RECIPE ON MY BLOG Drveganblog.com

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