How To Make Vegan Bell Pepper Chickpea Stir Fry
Simple ingredients, minimal effort, and big flavor — exactly what a weeknight recipe should be.
Materials
- 1/4 cup bell pepper chopped
- 1/2 cup boiled chickpeas
- 1 tsp red pepper powder
- 1 tsp roasted cumin seed powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
- 2 tsp oil
- lemon juice
Instructions
- Heat oil in a pan, add chopped bell peppers, and sauté for 2 minutes until they release sweetness and start to turn slightly crisp.
- Sprinkle salt and continue sautéing without covering the pan so the peppers stay firm and not soggy.
- Add boiled or canned chickpeas along with a little more salt and turmeric and mix well.
- Add red pepper powder, cumin powder, and black pepper, adjusting the spice level to your preference.
- Keep sautéing on low flame until the flavors combine and the chickpeas absorb the spices.
- Finish with lemon juice and fresh cilantro and serve warm.
Video
Notes
Chickpeas can be heavy to digest, so spices like cumin help make the dish easier on the stomach.
Never cover the pan — bell peppers lose their crunch and become soggy when steamed.
Fresh herbs like mint can be added for extra freshness and aroma.
If you don’t have fresh herbs, dried herbs are a great substitute.
Canned chickpeas work perfectly when you're short on time.
You can add other fresh herbs like mint for extra freshness.
If fresh herbs aren’t available, dried herbs make a good substitute.
