Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast, nutritious stir-fry combining canned chickpeas and crisp vegetables tossed in a fragrant ginger-sesame sauce. This asian-inspired instant pot (vegetarian) ready in about 22 minutes pairs canned chickpeas, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1 medium red bell pepper into thin strips, cut 2 cups broccoli florets into bite-sized pieces, and peel and julienne 1 large carrot.
  2. Step 2: Mince 2 garlic cloves and grate 1 tbsp fresh ginger.
  3. Step 3: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
  4. Step 4: Add the garlic and ginger, stir-frying for 30 seconds until aromatic.
  5. Step 5: Toss in the red bell pepper, broccoli, and carrot, stir-frying for 4-5 minutes until vegetables are crisp-tender.
  6. Step 6: Add 1 can (15 oz) drained and rinsed chickpeas and stir to combine.
  7. Step 7: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar, then pour over the stir-fry.
  8. Step 8: Continue cooking for 2 more minutes until sauce thickens slightly and coats the vegetables and chickpeas.
  9. Step 9: Remove from heat, sprinkle with 1 tsp toasted sesame seeds and thinly sliced green parts of 2 green onions. Serve hot over steamed rice or noodles.

Frequently asked questions

How long does Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce?

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 canned chickpeas from drying out.

Can I substitute ingredients in Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce?

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 Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Instant Chickpea and Veggie Stir-Fry with Ginger-Sesame Sauce 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.

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