Savory Potato and Vegetable Stir-Fry with Chickpeas

This savory potato and vegetable stir-fry with chickpeas is a vibrant, nutritious dish that brings together hearty potatoes, colorful vegetables, and protein-rich chickpeas for a satisfying meal. Perfect for a quick weeknight dinner, it is both filling and bursting with flavor.

Ingredients

• Potatoes - 2 medium (about 300g)
• Chickpeas (canned, drained) - 1 cup (240g)
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Soy sauce (low-sodium) - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Peel and dice the potatoes into small cubes.
2. In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat.
3. Add the diced potatoes to the skillet and sauté for about 10 minutes, stirring occasionally, until they begin to soften.
4. Add the sliced onion, garlic, and carrot to the skillet, and continue to sauté for another 5 minutes until the onion becomes translucent.
5. Stir in the diced bell pepper and zucchini, cooking for an additional 5 minutes until the vegetables are tender.
6. Add the drained chickpeas, soy sauce, ground cumin, paprika, salt, and black pepper, stirring well to combine all ingredients.
7. Cook for another 5 minutes to heat through, adjusting seasoning as needed.
8. Remove from heat, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle health.

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