Chickpea Stir-Fry

This vibrant Chickpea Stir-Fry is a delightful British-inspired dish that combines the hearty texture of chickpeas with colorful vegetables. It's not only quick to prepare but also packed with protein and flavor, making it a perfect meal for any day of the week. Let's get cooking!
Ingredients
- 2 cans (400g each) of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups mixed stir-fry vegetables (e.g., broccoli, snap peas, carrots)
- Salt and pepper to taste
- Fresh parsley or coriander for garnish
- Cooked rice or quinoa, to serve (optional)
Instructions
- Prepare the Ingredients: Drain and rinse the chickpeas. Slice the bell peppers and onion, and mince the garlic.
- Heat the Oil: In a large frying pan or wok, heat the olive oil over medium-high heat.
- Sauté the Aromatics: Add the sliced onion and garlic to the pan. Sauté for 2-3 minutes until the onion becomes translucent.
- Add the Bell Peppers: Toss in the sliced red and yellow bell peppers. Cook for another 3-4 minutes until they start to soften.
- Incorporate the Chickpeas: Add the drained chickpeas to the pan, stirring well to combine with the vegetables.
- Season: Sprinkle in the ground cumin and smoked paprika. Season with salt and pepper to taste. Stir everything together and cook for an additional 5 minutes.
- Add Mixed Vegetables: Fold in the mixed stir-fry vegetables and stir-fry for another 3-4 minutes until they are tender yet crisp.
- Serve: Remove from heat, garnish with fresh parsley or coriander, and serve hot over cooked rice or quinoa if desired.
This Chickpea Stir-Fry is not only a healthy and satisfying meal but also a fantastic way to incorporate more plant-based ingredients into your diet. Enjoy the colorful medley of flavors and textures, and feel free to experiment with your favorite vegetables! Happy cooking!