Balsamic Roasted Vegetable and Chickpea Stir-Fry

Balsamic Roasted Vegetable and Chickpea Stir-Fry is a vibrant dish that combines tender, caramelized vegetables with protein-rich chickpeas, all tossed in a tangy balsamic glaze. This colorful stir-fry is not only visually appealing but also packed with flavor and nutrients, making it a perfect choice for a wholesome dinner.

Ingredients

• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Red onion - 1 small, sliced
• Cherry tomatoes - 1 cup, halved
• Canned chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 1/4 cup, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced red bell pepper, zucchini, carrot, red onion, and cherry tomatoes.
3. Add the drained chickpeas to the bowl with the vegetables.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
5. Pour the balsamic mixture over the vegetables and chickpeas, tossing to coat evenly.
6. Spread the mixture onto a baking sheet lined with parchment paper in a single layer.
7. Roast in the preheated oven for 20 minutes or until vegetables are tender and slightly caramelized.
8. Remove from the oven and let cool for a few minutes before serving.
9. Garnish with fresh chopped basil before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in plant-based protein, supporting muscle health.

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