10 Minute Stir-Fried Asian Chickpeas {vegan, gluten free}

10 minute Stir-Fried Asian Chickpeas {vegan, gluten free}

These 10 minute Stir-Fried Asian Chickpeas are the quickest, tastiest meal. I’m literally obsessed. The flavours are insane, yet it’s the simplest dish to make (probably the easiest of my recipes so far)! They’re totally vegan, gluten free, and packed with plant protein and fibre.

These Asian Chickpeas are the perfect way to pack in veggies and make them actually taste delicious. You can switch up the ingredients to your preference and add in different veggies. I used broccoli (make sure to chop it into very small florets) and baby spinach (I love how it soaks up the flavours of the dish as it wilts). It would also be amazing with thinly sliced bell pepper, green beans, mushroom, sugar-snap peas or baby corn. Make sure to let me know in the comments what variations you used!

This dish is perfect on it’s own, but if you’re craving a bigger meal I love them served with brown rice, noodles, quinoa or cous cous. Either way, these Asian Chickpeas pack in the fibre and plant protein, as well as being super filling and nutritious.

Try making these 10 minute Stir Fried Asian Chickpeas for a quick lunch or dinner, or make them in the evening to bring to work the next day for a nutritious and tasty lunch.

If you’re looking for more easy vegan and gluten free lunch and dinner ideas, why not try my Easy Coconut Lentil Curry or my Quick Sticky Maple Tofu.

If you make these 10 minute Stir-Fried Asian Chickpeas then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them!

10 minute Stir-Fried Asian Chickpeas {vegan, gluten free}
10 minute Stir-Fried Asian Chickpeas {vegan, gluten free}
10 minute Stir-Fried Asian Chickpeas {vegan, gluten free}

INGREDIENTS

Serves: 2

  • 2 tsp sesame oil
  • 1 400g can chickpeas, drained and rinsed
  • 1/2 a head of broccoli*, washed and chopped into small florets
  • 2-3 handfuls of baby spinach*
  • 2-3 tbsp soy sauce (or use tamari for gluten free option)
  • 1-2 tbsp maple syrup (or liquid sweetener of choice) – to taste
  • 4 tsp tahini
  • 1 clove garlic, minced
  • 1 1/2 tsp ground ginger
  • Sesame seeds (optional – for topping)
  • Cooked rice or noodles (optional – to serve with)

METHOD

  1. Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.
  2. Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly.
  3. Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli. If it’s starting to stick, add a splash of water.
  4. Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down.
  5. Serve on their own or with a side of noodles/rice/quinoa. Top with sesame seeds and enjoy!

*You can switch out these veggies for any others you fancy – thinly sliced bell pepper or chopped kale would also be delicious!

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