This vegan chickpea stir-fry combines the freshness of summer with the wholesomeness of a warm, cooked. It’s ready in no time and requires minimal preparation. Eat this hot or cold on a bed of greens, garnished with lime wedges, and bring some sunshine into your day.
I’ve talked before about how much I love summer food, and the joys of cooking in the summer. I love creating new dishes with fresh, local produce and having a lot more to choose from as far as fruits and veggies are concerned (without having to go into debt, lol). This time of year without doubt involves huge raw salads, smoothies and fruit platters, which always show how versatile and delicious food taken straight from the earth can be. But another thing I do to bring more ‘summer’ into my diet is add a twist of freshness to my favourite cooked meals.
Which is where this vegan chickpea stir-fry comes in. It’s certainly wholesome and comforting, making it ideal as a simple, easy to prepare meal for after work or school. But the vegetables (the purple cabbage in particular) bring a vibrant, refreshing feel to dish. Plus, the sauce is on the lighter side thanks to the lime, which is great if you don’t fancy something more nutty and savoury. In other words, this recipe transcends the season. Make it now to enjoy in the sunshine, or save to keep yourself happy in the colder months!
Of course, feel free to sub in whatever veggies you want or add extra because it’s hard to go wrong with even more textures and flavours. My other stir-fry favourites include carrots, different colours of pepper, zucchini, kale and tenderstem broccoli.
I’m sure this would work well with exotic varieties of mushrooms, but I went for the basic chestnut you can get at any grocery store to keep the recipe cheap and simple. Trying new interesting ingredients appeals to me as a foodie, but I’ll be starting university in October and I’m already stocking up on the sorts of recipes the student lifestyle calls for. If you guessed that to be ‘cheap and simple’, you’re 110% right (and as you can see from this, they 110% don’t have to be bland!). And speaking of university, I can’t quite believe my gap year is coming to an end. It’s been a roller coaster ride to say the least. I know it’s not fully related to food and health, but if you’d be interested to learn more about why I took one/what I did/etc, do let me know.
Anyway, back to the stir-fry. My favourite part definitely has to be the tangy lime sauce. But if tangy-ness isn’t your thing, feel free to leave it out. Likewise, adjust any of the other ingredients based on your preferences: for example, add more agave nectar and less soy sauce if you want it more sweet as opposed to salty and vice versa. I like doing this at the cooking stage, tasting and making small tweaks as needed. And as you can expect, the preparation is simple enough even for utmost beginners in the kitchen. Make sauce, chop veggies, throw everything in a pan, stir, combine with the noodles. That’s pretty much it. No nuances or special equipment needed.
Vegan/plantbased as always, this recipe is also gluten-free, as long as you use gluten-free noodles. The ones pictured here are Organic Gluten free 100% Brown Rice Wide Noodles from Clearspring, which I could highly recommend (not sponsored at all, unfortunately) if you’re gonna make this recipe. They have a distinctive rich flavour and, as long as you don’t overcook the asparagus, add a soft texture to balance out the crunchiness. But from my own attempts, I can confirm this tastes just as good with wholegrain rice.
Check out the recipe video from my brand new YouTube channel below!
Don’t forget to subscribe, as I will be uploading new videos every week going forward, and if you have any specific requests, recipes or topics you’d like me to talk about, be sure to send them my way. Also, pardon the camera awkwardness – we all have to start somewhere :’).
Lime Vegetable Medley Chickpea Stir-fry
- 8.5 oz cooked chickpeas (or 1 can canned)
- 7 oz rice noodles
- 2 medium shallots
- 7 oz chestnut mushrooms
- 1 small pak choi
- 1/4 medium red cabbage chopped
- 5 oz asparagus
- 1 tsp garlic powder
- 1/2 tsp black pepper
For the sauce
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp agave nectar
- 2 tbsp tomato pureé
- 1 lime juice of
- 1 tsp corn starch
- Cook or soak the noodles according to instructions on the packaging. Make the sauce by stirring together the ingredients in a small bowl. Prepare the vegetables by peeling the shallots, removing the tough ends from the asparagus and roughly chopping everything into bitesize pieces.
- Heat a non-stick frying pan over a medium-high heat. Add the shallots, mushrooms, garlic powder and black pepper. Stir for 4-5 minutes.
- Add the pak choi, asparagus and cabbage to the pan. Continue stirring for a further 2-3 minutes, until the vegetables start to soften but retain some of their crunch.
- Add the chickpeas before lowering the heat slightly and pouring in the sauce. Combine with the vegetables and allow to thicken for around 2 minutes.
- Combine thoroughly with the noodles at the last minute. Serve immediately, garnished with spring onions and lime wedges, or store in the fridge for later.
Let me know in the comments what your favourite summer food happens to be. If you give this recipe a go, don’t forget to tag me on Instagram (@earthofmariaa) so I can see your creations!