Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Recipe Contributed By Two Peas and Their Pod

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Chickpea Stir Fry

Prep Time 2 hours
Cook Time 10 minutes



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

Stir Fry

  • 1 cup chickpeas, dried
  • 1 tbsp canola oil, or olive oil
  • 2 cloves garlic, chopped
  • 3 green onions, cut into 2-inch pieces
  • 2 cups broccoli, small florets
  • 3 ounces snow peas
  • 3 medium carrot, cut into ¼ inch slices
  • 1 bell pepper, red; thinly sliced
  • 1 cup baby corn, drained and cut in half
  • 1 8 oz can water chestnuts, drained and sliced
  • 1 cup basil, fresh; lightly packed leaves


  • 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. Serve and enjoy!