Chickpea Stir FryFeatured

Chickpea Stir Fry


For 4 Person(s)


  • 1/8 cup olive or peanut oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 1 1/2 tbsp brown sugar
  • 1 tbsp minced fresh ginger
  • 1/2 tsp chili garlic sauce
  • 1 1/2 tsp cornstarch

Stir Fry

  • 1 cup chickpeas
  • 1 tbsp canola or olive oil
  • 2 cloves garlic, chopped
  • 3 green onions, cut into 2 inch pieces
  • 2 cups small broccoli florets
  • 3 oz snow peas
  • 3 medium carrots cut into 1/4 inch slices
  • 1 red bell pepper thinly sliced
  • 1 cup baby corn, drained and cut in half
  • 1 8 oz can sliced water chestnuts, drained
  • 1 cup lightly packed fresh basil leaves, larger leaves torn in half


Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside.

In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside.

In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.