I love cooking and cook spend hours in the kitchen without a problem. However, lately that is just not feasible, especially during the busy week days. I have really been leaning into quick but flavorful meals during the week. This Vegan Garlic Chickpea Stir Fry with Broccoli and Carrots is the perfect meal to make when you want something quick and healthy.
This garlicky chickpea stir fry is a perfect weeknight meal. It tastes like takeout but is cheaper and healthier! This is a meal that is going to be on repeat for me because it took less than 20 minutes to make and only requires one skillet. If you really want to boost the nutrients I suggest topping it with hemp seeds and serving it with rice.
I love chickpeas! For more yummy chickpea recipes try my green goddess chickpeas or my chickpea enchilada soup.
Why you will love this recipe
- It is plant based, gluten free, egg free and dairy free.
- It is easy to make and made in one pan.
- No long cooking times here, this recipe is ready in 15 minutes.
- healthy for you
- high in protein!
Ingredients
- sesame oil
- garlic
- broccoli
- carrots
- bok choy
- cilantro
- chickpeas
- vegetable broth
- soy sauce
- rice wine vinegar
- maple syrup
- red pepper flakes
- arrowroot starch
Substitutions
- cilantro - could be subbed with scallions.
- bok choy - could be subbed with another leafy green.
- rice wine vinegar - can be subbed with apple cider vinegar - but rice wine vinegar is best.
Storage instructions
The extra stir fry can be stored in a sealed container in your fridge for up to 2 days. This is a great meal prep recipe because it makes multiple servings.
Recipe Pro-Tips
Do not leave the starch out of the sauce, this is important for thickening the sauce.
Other easy plant based recipes to try
If you try this Vegan Garlic Chickpea Stir Fry with Broccoli and Carrots please leave me a rating and review on this blog post. This is the best way to support me!
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vegan garlic chickpea stir fry with broccoli and carrots
Ingredients
Stir Fry
- ~2 tablespoon sesame oil
- 4 cloves garlic - minced
- 1 head broccoli - cut into small florets
- 2 medium carrots - finely chopped
- 1 head bok choy - finely chopped can sub with another green
- ½ cup cilantro - finely chopped
- 1 can chickpeas - drained
- salt/pepper to taste
Sauce
- ¼ cup vegetable broth
- 3 tablespoon liquid aminos or soy sauce
- 2 tablespoon rice wine vinegar apple cider vinegar would also work
- 1 tablespoon maple syrup
- pinch red pepper flakes
- 1 tablespoon arrowroot starch/powder or cornstarch
Optional toppings and sides
- Rice
- Hemp or sesame seeds
- Scallions
Instructions
- Heat sesame oil in a skillet over medium heat. Add garlic and cook for 3 minutes. Add carrots and broccoli. Cook for 8 minutes or until vegetables have softened. Next add in bok choy and cook for about 3 more minutes until bok choy has softened. While you are cooking, if the pan looks dry add more sesame oil.
- While veggies are cooking, whisk together your sauce.
- Add chickpeas to the pan with the veggies. Pour sauce over veggies and chickpeas. Mix to combine. Bring to a simmer and cook for about 3 more minutes. Sauce should have thickened.
- Remove stir fry from heat and let cool. Serve stir fry with desired sides and toppings.
Amy K says
Simple recipe with delicious, nutritious results. Easy to cook while making another dish. The guest was into taking home all of the leftovers however I kept a few for myself. I would definitely make this again for vegan friends.
Kristi says
Thanks Amy!
Keira says
Turned out great and used mostly ingredients that I always have on hand. Will definitely be making this again!
Kristi says
Thank you Keira!
Alastair Goldfisher says
This one was easy to make. Not too spicy but I added more than a pinch of red pepper flakes. The sauce thickened and not too salty. I also added sesame seeds at end