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Easy Chickpea Vegetable Stir Fry

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


  • 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.

Have you tried this recipe?

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