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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