Spicy Vegetable and Chickpea Stir-Fry with Rice

This Spicy Vegetable and Chickpea Stir-Fry with Rice is a vibrant and flavorful dish that packs a punch while being nutritious and satisfying. Perfect for a late-night meal, it combines hearty chickpeas with colorful vegetables, all tossed in a spicy sauce over fluffy rice.

Ingredients

• Brown rice - 1 cup
• Chickpeas (canned, drained and rinsed) - 1 can (400g)
• Bell pepper (red, diced) - 1 medium
• Zucchini (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Spinach (fresh) - 2 cups
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Soy sauce (low sodium) - 2 tablespoons
• Sriracha sauce - 1 tablespoon
• Olive oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onions (sliced) - 2 for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Cook the brown rice according to package instructions, usually about 25 minutes.
2. While the rice is cooking, heat olive oil in a large skillet or wok over medium heat.
3. Add minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
4. Add diced bell pepper, sliced zucchini, and julienned carrot to the skillet, cooking for about 5-7 minutes until the vegetables are tender but still crisp.
5. Stir in the drained chickpeas and soy sauce, cooking for another 3-4 minutes until heated through.
6. Add fresh spinach and sriracha sauce to the skillet, tossing until the spinach wilts, about 2 minutes.
7. Drizzle with sesame oil and mix well to combine all the flavors.
8. Serve the stir-fry over the cooked brown rice, garnishing with sliced green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, aiding digestion and promoting gut health.
• Packed with plant-based protein from chickpeas, supporting muscle health.

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