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BBQ Chickpea Veggie Stir-Fry

BBQ Chickpea Veggie Stir-Fry

5 from 1 vote
Course: Dinner
Cuisine: Asian
Keyword: Recipe, stir-fry, Vegan, Vegan Bowl



  • 2 tsp minced garlic
  • 2 tsp ginger finely minced
  • 1/2 cup ketchup preferably low-sodium, low-sugar
  • 1/4 cup soy sauce or tamari preferably low-sodium
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • maple syrup to taste


  • 1 15oz can chickpeas
  • smoked paprika powder
  • 1 tbsp oil
  • 1 large red bell pepper rougly chopped
  • 3 cups broccoli florets
  • 8 oz cremini or baby bella mushrooms thickly sliced
  • grain of choice


  • Whisk together all ingredients for the sauce. Add maple syrup to taste.
  • Lightly blanch (boil for a couple minutes and run under cold water) approximately 3
    cups broccoli florets.
  • Drain and rinse 1-15oz can chickpeas and dry by rubbing between paper towels. Toss the
    chickpeas with a generous amount of smoked paprika. Sauté in skillet in a
    little neutral oil until crispy, adding more smoked paprika as desired.
  • Add 1 large red bell pepper (roughly chopped) and the blanched broccoli to skillet and sauté a few more minutes until veggies start to brown, adding more oil (or veggie
    broth/water) as needed.
  • Add 8oz cremini or baby bella mushrooms (thickly sliced) and a little water to just cover bottom of skillet. Cover and cook on medium-high for a few minutes to lightly steam
    the veggies.
  • Remove lid and give veggies a good stir so mushrooms cook through. Reduce heat to medium-low and add sauce. Continue to cook while stirring until sauce warmed through thickens a little.
  • Serve with preferred grain.
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