Description
This Green Veggie Stir Fry with Chickpeas is the perfect dish for the beginning of spring! I love this easy meal because you can enjoy it as a veggie side dish or you can mix the stir fry into some rice or pasta for a full meal. It’s great because you can add in any other vegetables you have on hand, and the more fresh herbs, the better. Prepare stir fry for an easy weeknight dinner or make ahead of time and pack for quick lunches throughout the week.
Ingredients
Scale
- 2 tablespoons olive oil, or oil or choice
- 2–4 cloves garlic, minced
- 3 cups chopped broccoli florets and stems (if desired)
- 3 cups chopped green cabbage
- 1 (12 oz) bag shelled edamame, or about 1 1/2 cups
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup thinly sliced green onion, both the white and green parts
- 1/4 cup liquid aminos or soy sauce
- 1 teaspoon toasted sesame oil
- Salt and black pepper, to taste
- Cooked rice or quinoa for serving
Instructions
- Prepare all of your vegetables and set aside. Heat a large pan over medium heat and add oil and minced garlic. Cook garlic for a minute or two, until fragrant.
- Next, add in the chopped broccoli and cabbage, along with a pinch of salt and black pepper. Mix everything together and cook until veggies are beginning to soften, 3-5 minutes.
- Add in the edamame, chickpeas, green onion and liquid aminos, or soy sauce. Mix together and let everything cook together until all the vegetables are fork tender, 5-7 minutes. I like to turn the heat up a little bit so that all the liquid from the veggies cooks out and they start to brown/caramelize a little bit. Stir the sesame oil in and season with extra salt and pepper, cook for another minute and then turn the heat off.
- I like to serve green veggie stir fry over rice or quinoa, with a squeeze of lemon or lime juice and extra fresh herbs.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
