Stir-Fried Spiced Chickpeas with Roasted Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant vegetarian stir-fry combining crispy chickpeas and smoky roasted bell peppers tossed in a fragrant spice blend. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs canned chickpeas, drained and rinsed, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 canned chickpeas, drained and rinsed
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large yellow bell pepper, sliced into 1/2-inch strips
• 3 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large red bell pepper and 1 large yellow bell pepper sliced into 1/2-inch strips with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes, stirring halfway, until edges are lightly charred and peppers are tender.
2. Step 2: While peppers roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 1/2 cups drained chickpeas to the skillet and stir-fry for 5-6 minutes until chickpeas start to crisp and turn golden.
4. Step 4: Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp red chili flakes, and 1/2 tsp salt over the chickpeas. Stir constantly for 2 minutes until spices are toasted and aroma intensifies.
5. Step 5: Stir in the roasted bell pepper strips and cook together for another 2 minutes, allowing flavors to meld and peppers to warm through.
6. Step 6: Remove from heat and toss with 2 tbsp chopped fresh cilantro and 1 tbsp fresh lemon juice for brightness before serving.