Name: Easy Spicy Chickpea Stir-Fry That Will Ignite Your Taste Buds Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 can canned chickpeas (drained and rinsed, about 15 oz); 2 tablespoons olive oil (for sautéing); 3 cloves garlic (minced); 1 inch fresh ginger (grated); 1 red bell pepper (diced); 1 zucchini (sliced); 2 cups fresh spinach; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper (adjust to taste); 1 teaspoon turmeric; Salt to taste (about 0.5 teaspoon); 0.25 cup fresh cilantro (chopped); 1 tablespoon lemon juice (freshly squeezed)

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Introduction

This easy spicy chickpea stir-fry is a vibrant, flavorful dish perfect for a quick weeknight dinner. Packed with tender vegetables and zesty spices, it’s sure to ignite your taste buds without spending hours in the kitchen.

A close-up of a black bowl filled with a colorful chickpea stir-fry, showing one main layer of round, light brown chickpeas mixed with small, bright green broccoli florets and diced red bell peppers. There are also some pieces of translucent cooked onions and small green herbs sprinkled all over the dish. The mix looks lightly coated in a savory sauce, giving a slight shine to the vegetables and chickpeas. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can canned chickpeas (drained and rinsed)
2 tablespoons olive oil (for sautéing)
3 cloves garlic (minced)
1 inch fresh ginger (grated)
1 red bell pepper (diced)
1 zucchini (sliced)
2 cups spinach (fresh)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (adjust to taste)
1 teaspoon turmeric
0.25 cup fresh cilantro (chopped)
1 tablespoon lemon juice (squeezed)
Salt to taste

Instructions

Step 1: Warm olive oil in a large skillet over medium heat until shimmering, about 1 minute.
Step 2: Add minced garlic and grated ginger to the pan; cook for 1–2 minutes until fragrant and golden.
Step 3: Sprinkle ground cumin, smoked paprika, turmeric, and cayenne pepper; stir continuously for 30 seconds to toast the spices.
Step 4: Stir in drained chickpeas and season with salt; cook for 5 minutes, tossing occasionally until the chickpeas turn lightly golden.
Step 5: Add diced red bell pepper and sliced zucchini; sauté for 4–5 minutes until the vegetables are tender-crisp.
Step 6: Stir in fresh spinach and lemon juice; cook for 1–2 minutes until the spinach wilts. Remove from heat and garnish with chopped cilantro.

Tips & Variations

For extra protein, add some cubed tofu or cooked chicken when adding the vegetables.
If you prefer a milder flavor, reduce or omit the cayenne pepper.
Serve this stir-fry over rice or quinoa to make it a complete meal.
Toast the spices gently before adding chickpeas to enhance their aroma and flavor.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overheating spinach to keep its tender texture.

How to Serve

A close-up view of a black skillet filled with a colorful stir-fry dish composed of three main visible layers: bright green broccoli florets scattered throughout, light brown chickpeas evenly spread, and chunks of red bell pepper and purple onion mixed in. There are also light brown cashew nuts and sprinkled white sesame seeds on top, adding texture. The skillet is placed on a white marbled surface, with a light wooden spoon resting inside the pan on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook dried chickpeas fully before using. Canned chickpeas save time and work well for this recipe.

Is this dish vegan and gluten-free?

Yes, this stir-fry is naturally vegan and gluten-free, making it suitable for various dietary preferences.