Vegetable and Chickpea Noodle Stir-Fry

This Vegetable and Chickpea Noodle Stir-Fry is a vibrant, hearty dish that combines protein-packed chickpeas with a medley of colorful vegetables, all tossed in a savory sauce. Perfect for a late-night meal, it’s quick to prepare and bursting with flavor.

Ingredients

• Egg noodles - 200 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Bell pepper (any color) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the drained chickpeas and cook for another 3 minutes until heated through.
5. Add the cooked noodles to the skillet along with soy sauce, sesame oil, salt, and black pepper. Toss everything together until well combined and heated through.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting satiety and digestive health.
• Contains a variety of vitamins and minerals from colorful vegetables, supporting overall health.

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