Crispy Spicy Chickpeas Stir-Fry with Veggies
Introduction
Crispy Spicy Chickpeas Stir-Fry is a vibrant plant-based dish that delivers big flavor and satisfying texture in every bite. The chickpeas are pan-fried until golden and crispy, then tossed with fresh vegetables and a spicy, savory sauce. It’s perfect as a quick weeknight dinner, a hearty side dish, or a high-protein vegan meal served over rice or noodles.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Crispy Chickpeas:
2 cups cooked chickpeas (or 1½ cans, drained and rinsed)
2 tablespoons vegetable oil or olive oil
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon black pepper
For the Veggie Stir-Fry:
1 tablespoon vegetable oil
1 small onion, sliced
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Spicy Sauce:
2 tablespoons soy sauce
1 tablespoon sriracha or chili garlic sauce
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar or lemon juice
1 teaspoon cornstarch mixed with 2 tablespoons water
Optional Garnish:
Sesame seeds
Green onions
Fresh cilantro
Instructions
Crisp the Chickpeas
Pat chickpeas very dry using a towel.
Heat oil in a wide pan over medium-high heat.
Add chickpeas, salt, paprika, chili powder, and black pepper.
Cook for 8–10 minutes, stirring occasionally, until golden and crispy.
Remove from pan and set aside.
Stir-Fry the Veggies
In the same pan, add oil.
Sauté onion for 2 minutes until softened.
Add broccoli, bell pepper, and carrot; stir-fry 3–4 minutes until tender-crisp.
Add garlic and ginger; cook 30 seconds until fragrant.
Make It Spicy
Pour in soy sauce, sriracha, honey, and vinegar.
Stir in cornstarch slurry.
Simmer 1–2 minutes until sauce thickens.
Combine & Finish
Add crispy chickpeas back into the pan.
Toss well to coat everything evenly.
Cook 1–2 minutes more, then remove from heat.
Serve
Garnish with sesame seeds and green onions.
Serve hot on its own or over steamed rice, quinoa, or noodles.
Tips & Variations
Extra crispy: Air-fry chickpeas at 200°C (390°F) for 15 minutes before stir-frying.
More heat: Add crushed red pepper or extra sriracha.
Veggie swaps: Use zucchini, snap peas, mushrooms, or spinach.
Protein boost: Add tofu or edamame.
Final Thoughts
Crispy Spicy Chickpeas Stir-Fry with Veggies is fast, flavorful, and incredibly satisfying. It’s the kind of dish that proves plant-based meals can be just as bold and comforting as anything else—perfect for busy days when you still want something exciting on your plate.