Grab your garbanzos 'cos we're going for a wok – welcome to the wonderful world of the chickpea stir-fry. This vegan recipe features a delicious peanut butter sauce for a nutritious meal that's high-protein, meat-free, dairy-free, and gluten-free.
1small red chilli, finely chopped(remove seeds for less heat)
3tablespoonssmooth peanut butter
2tablespoonswater(plus more as needed)
Serving suggestions
Rice or rice noodles, cooked according to package instructions
Coriander leaves, sesame seeds, sliced spring onions
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Instructions
Begin by preparing the ingredients for the stir-fry sauce. Add all these to a jug or bowl, mix well to combine, and set aside.
Heat a pan or wok on high heat and add the oil. Once hot, add in the spring onions, red pepper, mushrooms, mangetout, and drained chickpeas. Stir and/or toss regularly for 4-5 minutes or until the mushrooms and veg are starting to soften. If necessary, add a little extra oil to the pan to prevent sticking.
Once the mushrooms and veg have softened, lower the heat to medium. Give the stir-fry sauce a good stir and then add this to the pan. Mix well and cook for a minute or so to heat through.
If necessary, add a little extra water (or cooking water from rice or rice noodles) to loosen the sauce in the pan.
Remove from the heat and serve with rice or rice noodles, chopped coriander, sesame seeds, and sliced spring onions. If using noodles, you can drain these and mix through the stir-fry before serving.📸 Recipe steps >📖 Table of contents >
Notes
Peanut butter: I like to use smooth peanut butter here since it's also acting as a thickener in the sauce.Greens: I've used mangetout but you could use other greens such as green beans, broccoli, sugar snap peas, etc. Just make sure all your veg is a similar size for cooking. Other additions: To take the stir-fry sauce in a slightly different direction, try ingredients such as tamarind paste or crispy chilli oil.Gluten-free: To make this recipe gluten-free, be sure to use tamari (or GF soy sauce) and serve with GF sides such as boiled rice or rice noodles.Storage: Refrigerate for up to three days or freeze for up to three months. If you liked this recipe, you might also enjoy:
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