Gluten Free Garlic-Ginger Chickpea Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
5.0(10)
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Learn more →Ingredients
4 servings
For the stir-fry
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups snap peas, trimmed
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds (optional)
- 3 scallions, thinly sliced (optional)
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the better they will crisp in the pan.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
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