Chickpea and Spinach Stir-Fry with Garlic and Soy
Quick Asian-inspired stir-fry combining protein-rich chickpeas with fresh spinach in a savory garlic-soy sauce. This asian-inspired stir fry (vegetarian) ready in about 15 minutes pairs fresh spinach leaves, garlic cloves, minced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 6 cups fresh spinach leaves
- 4 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp red chili flakes
- 2 stalks green onions, sliced
- 1 tbsp toasted sesame seeds
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 can (15 oz) drained and rinsed chickpeas and stir-fry for 4 minutes until slightly golden and heated through.
- Step 3: Add 6 cups fresh spinach leaves in batches, stirring continuously until wilted, about 2-3 minutes.
- Step 4: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing everything together to coat evenly. Cook for 1 more minute until the sauce thickens slightly.
- Step 5: Season with 1/2 tsp salt, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Stir-Fry with Garlic and Soy take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Spinach Stir-Fry with Garlic and Soy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach leaves from drying out.
Can I substitute ingredients in Chickpea and Spinach Stir-Fry with Garlic and Soy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Spinach Stir-Fry with Garlic and Soy for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Spinach Stir-Fry with Garlic and Soy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
