A bright, citrus-kissed chickpeas stir-fry that comes together in under 30 minutes using pantry staples.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 15 minutes | 30 minutes | 4 servings |
Intro
This skillet-friendly dish comes together in a flash, making it perfect for busy weeknights. The citrus-ginger glaze keeps flavors bright while the chickpeas deliver hearty protein. It’s easy to customize with whatever vegetables you have on hand.
The Best Chickpeas for This Recipe
Canned Chickpeas (drained and rinsed)
Pros: Quick, consistent texture; practically no advance planning needed. Cons: A bit higher sodium unless thoroughly rinsed. When to choose: great for weeknights when time is short.
Dried Chickpeas (soaked and cooked)
Pros: Firmer bite and cost-effective; better control over salt. Cons: Requires planning and an extra pot of cooking. When to choose: if you have time, dried chickpeas deliver a more substantial texture.
Oil-packed vs Water-packed (canned)
Pros: Oil-packed adds a richer mouthfeel; water-packed is lighter. Cons: Oil-packed carries more calories; water-packed can dull texture if not rinsed well. When to choose: use oil-packed for a richer finish, water-packed for a lighter, quicker option.
Other Ingredients (and Helpful Swaps)
Tomatoes
Role: A touch of acidity and moisture to brighten the glaze. Swap: a splash of tomato paste or a handful of sun-dried tomatoes for depth.
Onion
Role: Base aromatics that build sweetness. Swap: shallots or leeks for a milder profile.
Garlic
Role: Aromatic backbone. Swap: garlic powder (about 1/4 teaspoon per clove) if you’re out.
Red Pepper
Role: Color and gentle sweetness. Swap: yellow bell pepper or a pinch of smoked paprika for warmth.
Pasta
Role: Optional starch base if you want a pasta-forward meal. Swap: serve with rice or quinoa; if using pasta, cook 8 oz (225 g) and toss with the finished stir-fry.
Herbs
Role: Bright, fresh finish. Swap: dried herbs (1 teaspoon) if you don’t have fresh.
Ingredients
- Chickpeas, canned, drained and rinsed — 2 x 15 oz (425 g) cans
- Olive oil — 2 tbsp (30 ml)
- Yellow onion — 1 medium (about 150 g)
- Garlic — 3 cloves
- Fresh ginger — 1 tbsp grated (about 6 g)
- Red bell pepper — 1 medium (about 150 g), sliced
- Orange zest — zest of 1 orange
- Orange juice — 2 tbsp (30 ml)
- Soy sauce or tamari — 1 tbsp (15 ml)
- Rice vinegar — 1 tbsp (15 ml)
- Red pepper flakes (optional) — 1/4 tsp
- Kosher salt — 3/4 tsp (3 g)
- Black pepper — 1/4 tsp (1 g)
- Cooked rice or quinoa or pasta (optional base) — 2 cups cooked (320 g)
- Fresh herbs (cilantro or parsley) — 2 tbsp chopped (8 g)
- Sesame seeds (optional) — 1 tsp
Directions
- Sauté aromatics (4–5 min) — Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent, 3–4 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
- Stir-fry chickpeas and pepper (5–6 min) — Add chickpeas and red pepper; cook until peppers soften and chickpeas start to color slightly, about 5–6 minutes.
- Create citrus-ginger glaze (2–3 min) — Add orange zest, orange juice, soy sauce, and rice vinegar; bring to a gentle simmer and cook until edges look glossy, 2–3 minutes.
- Finish with starch (1–2 min) — If using a starch, fold in hot cooked rice/quinoa/pasta and toss to heat through, 1–2 minutes.
- Season and finish (1 min) — Stir in kosher salt to taste, pepper, and red pepper flakes (if using); remove from heat and stir in chopped fresh herbs. Sprinkle sesame seeds if desired and let the dish rest briefly, 1 minute.
- Plate and serve (1 min) — Serve hot, straight from the skillet, with your chosen base if desired.
How to Store Leftovers
Leftovers refrigerate well for up to 3 days in an airtight container. Reheat on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce, or microwave in 1–2 minute bursts until warmed through. It’s best to cool slightly before refrigerating, and never leave at room temperature for more than 2 hours. The sauce can be frozen separately for longer storage if desired.
What to Serve With Citrus Ginger Chickpeas Stir-Fry
- Steamed jasmine rice — a fluffy base that soaks up the glaze and keeps every bite bright.
- Quinoa or pasta — swap in for a heartier bowl or to match your mood.
- A quick citrus kale salad — the crisp greens and tangy dressing brighten the meal.
Related recipes: Citrus Ginger Chickpeas Stir-Fry with Spinach; Pan-Seared Tofu with Ginger Citrus Glaze.
Variations & Tips
- Spicy version: add 1/2 teaspoon chili crisp or increase red pepper flakes to taste.
- Creamy twist: whisk in 1–2 tablespoons coconut milk or tahini at Step 3 for a silkier sauce.
- Gluten-free: swap soy sauce for tamari to keep the dish gluten-free.
- Canned-swap: if you only have dried chickpeas, soak overnight or 8–12 hours and cook until tender before starting.
- Herbs: finish with extra cilantro or parsley for a pop of brightness.
Enjoy Your Citrus Ginger Chickpeas Stir-Fry
We’d love to hear how you make this pantry-friendly dish your own. Enjoy the vibrant citrus-ginger notes and the hearty chickpeas in every bite—your Citrus Ginger Chickpeas Stir-Fry is ready to brighten any weeknight.
Attribution: Recipe concept and writing by WellMindMeal. Photography and styling by the WellMindMeal team.