• June 09, 2023 1 min read

    SERVES 2


    • 1 Tablespoon olive oil
    • 1/2 red onion, thinly sliced
    • 2 cloves garlic, minced
    • 1/2 red bell pepper, thinly sliced
    • 1/2 yellow bell pepper, thinly sliced
    • 1/2 cup sliced carrots
    • 1/2 cup sliced mushrooms
    • 1/2 cup cooked chickpeas
    • 1 cup kale
    • 2 Tablespoons soy sauce (or tamari for gluten-free option)
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • Chopped fresh cilantro for garnish (optional)


    1. Heat the olive oil in a large pan or wok over medium-high heat.
    2. Add the sliced red onion and minced garlic to the pan and sauté for 2-3 minutes until fragrant.
    3. Add the sliced bell peppers, kale, carrots, and mushrooms to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
    4. Add the cooked chickpeas to the pan and stir-fry for another 2 minutes.
    5. In a small bowl, whisk together the soy sauce,, ground ginger, red pepper flakes (if using), salt, and pepper.
    6. Pour the sauce over the stir-fry and toss to coat all the ingredients evenly.
    7. Cook for an additional 1-2 minutes until the sauce thickens slightly.
    8. Remove from heat and garnish with chopped cilantro (if using).
    9. Serve the chickpea and vegetable stir-fry over cooked brown rice, quinoa, or noodles for a complete and healthy vegan dinner.