Chickpea Veggie Stir-Fry

I have this fond memory of my mom cooking stir-fry in a huge wok (or what looked huge to me as a kid) frequently when I was growing up. I absolutely loved watching her mix everything up as it steamed and sizzled.

To this day, I still love watching a stir-fry being cooked (oh, and eaten)! This one looks basic, and it is. It’s the sauce that takes it over the top. Who needs Chinese take-out when you can eat this?!

Chickpea Veggie Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2-3 tablespoons olive oil
  • 1/2 red onion, diced
  • 1 extra large carrot, diced
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 cups mushrooms, chopped
  • 1/2 bell pepper, diced
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • 2 teaspoons corn starch


  1. Pre-heat large skillet pan or wok on medium heat with oil. Once hot, sautee onions and carrots for 5-8 minutes. Add broccoli, cauliflower & mushrooms and cook for 5 more minutes. Add pepper and chickpea and turn heat to low.
  2. While vegetables are cooking, prepare the sauce: combine soy sauce, water, Worcestershire sauce, sugar and corn starch in a small sauce pan and whisk constantly until thick over medium heat, about 5-7 minutes. Remove from heat and pour over vegetable mixture.
  3. If desired, serve over rice or top with sesame seeds. Enjoy! 


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