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BBQ Chickpea Veggie Stir-Fry recipe served in bowl with rice.

BBQ Chickpea Veggie Stir-Fry

This vegetable stir-fry is packed with flavor and easy to make!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dinner, Side Dish
Cuisine: Asian-Inspired
Keyword: Plant-Based Dinner, Recipe, Stir-Fry, Vegan, Vegan Bowl
Author: Nisha
Servings: 4

Ingredients
 

Sauce

Stir-Fry

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

Instructions

  • 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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