Chickpea and Vegetable Stir-Fry with Turmeric Rice

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful stir-fry of chickpeas and mixed vegetables served over fragrant turmeric-infused rice for a balanced vegan meal. This Asian-inspired healthy bowl recipe (vegan, gluten free), ready in about 40 minutes, pairs cooked chickpeas, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 1/2 cups cooked chickpeas
• 1 large, julienned carrot
• 1 medium, sliced red bell pepper
• 2 cups broccoli florets
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp olive oil
• 2 tbsp low sodium soy sauce
• 1 tsp turmeric powder
• 1 cup basmati rice
• 2 cups water
• 2, chopped green onions
• 1/4 tsp black pepper
• 1/2 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water. In a medium pot, combine rice, 2 cups water, and 1 tsp turmeric powder. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 2 cups broccoli florets to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 1 1/2 cups cooked chickpeas, 2 tbsp low sodium soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2-3 minutes until heated through and flavors combine.
5. Step 5: Fluff turmeric rice with a fork and divide among plates. Top each serving with the chickpea and vegetable stir-fry, garnished with 2 chopped green onions.