Chickpea and Vegetable Stir-Fry with Ginger-Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, protein-packed stir-fry featuring chickpeas, bell peppers, and broccoli in a savory ginger-soy sauce. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes blends cut into florets broccoli, medium, thinly sliced onion, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 cans (15 oz each), drained and rinsed chickpeas
• 2 cups, cut into florets broccoli
• 1 red, 1 green, thinly sliced bell peppers
• 1 medium, thinly sliced onion
• 3 cloves, minced garlic
• 1 tbsp fresh, grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp cooking oil

Instructions

1. Step 1: Heat 2 tbsp cooking oil in a large skillet or wok over medium-high heat.
2. Step 2: Add 1 medium thinly sliced onion and 3 minced garlic cloves; stir-fry for 1 minute until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 sliced green bell pepper; cook for 5-7 minutes until crisp-tender.
4. Step 4: Stir in 2 cans (15 oz each) drained and rinsed chickpeas, 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and a mixture of 1 tsp cornstarch and 2 tbsp water; cook for 2-3 minutes until sauce thickens and coats the vegetables.