Easy Chickpea Vegetable Stir Fry

Easy Chickpea Vegetable Stir Fry-this easy and healthy stir fry recipe is loaded with veggies! Serve with quinoa or brown rice and you have a delicious and nutritious meal! 

Easy Chickpea Vegetable Stir Fry Recipe

It is a new year and that means many of us are making resolutions. This year, I made some goals in the following areas: business/blog, personal, and family. I like setting goals because they keep me focused and motivated. I try to not to make too many so I will actually achieve them! I am all about setting realistic goals. I want to succeed:)

Healthy eating is always a popular resolution and it is on my list this year. I am trying to include more vegetables into my diet and into our family meals. I kicked off the new year by making Easy Chickpea Vegetable Stir Fry. I love making stir fry because it is easy, healthy, and a great way to sneak a variety of vegetables into one meal!

Easy Chickpea Vegetable Stir Fry Recipe

Caleb is usually a good eater, but vegetables are sometimes tricky. One day he will devour his veggies and the next day he will turn up his nose. Gotta love kids:) I keep trying to introduce a variety of vegetables so he can discover his favorites. I love making stir fry because he will usually eat at least one or two of the veggies I use.

For this stir fry, I used: broccoli, carrots, peppers, mushrooms, and sugar snap peas. In the winter, it is sometimes hard to find quality produce so I mixed Kroger’s frozen veggies with some fresh produce. Caleb loves the crinkle cut carrots, he calls them gold doubloons. They are treasures, just like in Jake and the Neverland Pirates:)

I added some chickpeas to the veggies for an easy boost of protein. Our stir fry was colorful and ready to go in under 30 minutes, making it a great weeknight meal.

I served our Easy Chickpea Vegetable Stir Fry over a bed of Kroger’s Tri-Color Quinoa. It is pretty and adds even more protein!

We started the year off right with this Easy Chickpea Vegetable Stir Fry. It was a hit at our dinner table so I will be making it again! I love veggie loaded meals, especially when they are super simple!

If you want more healthy recipes, check out 52 Healthy Recipes to Jumpstart 2015! There are lots of good ones!

Easy Chickpea Vegetable Stir Fry Recipe

We are working with Kroger this month to celebrate Little Victories and healthy lifestyles! Kroger is encouraging everyone to reach their New Year’s goals and celebrate Little Victories along the way.  What Little Victories do you want to celebrate this year? Do you want to eat more veggies, drink more water, exercise on a regular basis, get more sleep, cook more at home, eat breakfast? Let’s celebrate lots of Little Victories this year!

You can join us by making this easy and healthy Chickpea Vegetable Stir Fry!

Easy Chickpea Vegetable Stir Fry Recipe

Easy Chickpea Vegetable Stir Fry

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This easy and healthy stir fry recipe is great for lunch or dinner! We like to serve it over quinoa!


Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

For the Sauce:

2/3 cup Kroger Lite soy sauce or Tamari sauce

1/2 cup Kroger vegetable broth

1/3 cup Rice vinegar

1 teaspoon sesame oil

1 tablespoon brown sugar

2 teaspoons garlic chile sauce

1 teaspoon finely grated ginger

2 tablespoons corn starch


For the Stir Fry:

1 tablespoon olive oil

1 (12 oz) package Kroger frozen broccoli cuts

1 (12 oz) package Kroger frozen crinkle cut carrots

1 (8 oz) package fresh sliced mushrooms

2 cups sugar snap peas

1 small red pepper, sliced, seeds removed

1 small yellow pepper, sliced, seeds removed

1 (8 oz) can Kroger sliced water chestnuts

1 (15 oz) can Kroger chickpeas, rinsed and drained

Cooked quinoa or brown rice, for serving


Directions:

1. First, make the sauce. In a medium bowl, combine soy sauce, broth, vinegar, sesame oil, brown sugar, garlic chile sauce, ginger, and corn starch. Whisk together and set aside.


2. In a large skillet or wok, heat the olive oil over high heat. Add the broccoli, carrots, mushrooms, peas, and peppers. Cook for 5 minutes, or until vegetables are tender, but still crisp. Stir in the water chestnuts and chickpeas. Add the sauce and cook until sauce thickens and vegetables are well coated in sauce.


3. Remove from heat and serve with quinoa or brown rice. Serve warm.


Note-if you need the recipe to be gluten-free make sure you use Tamari sauce instead of soy sauce. You can also serve the stir fry with rice or noodles.


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Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! 

Disclosure-this post is in partnership with Kroger, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Categories: Fall Gluten-Free Main Dishes Spring Summer Vegan Vegetarian Winter