Go Back
Print Recipe
4.67 from 6 votes

Easy Chickpea Vegetable Stir Fry

Recipe from Two Peas and Their Pod

This easy and healthy stir fry recipe is great for lunch or dinner! We like to serve it over quinoa!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes


  • 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


  • 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.