Description
A quick and tasty Zucchini and Chickpea Stir-Fry recipe that combines fresh vegetables and chickpeas in a flavorful sauce.
Ingredients
- 2 tablespoons vegetable oil
- 2 medium zucchini, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
- ¼ cup water
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, water, black pepper, and red pepper flakes.
- Heat the pan: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion and bell pepper. Stir-fry for 2–3 minutes until slightly softened.
- Add the zucchini and cook for another 3–4 minutes, keeping it tender-crisp.
- Stir in the chickpeas, garlic, and ginger. Cook for 2 minutes, stirring frequently.
- Add the sauce: Pour the prepared sauce over the vegetables and chickpeas. Toss well and cook for 2–3 minutes, until the sauce thickens and coats everything.
- Stir in the green onions and remove from heat.
- Serve hot over steamed rice, quinoa, or noodles.
Notes
- For extra-crispy chickpeas, pat them very dry before adding them to the stir-fry and let them cook undisturbed for a minute or two before tossing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg