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Anti-Inflammatory Chickpea Stir-Fry

This Anti-Inflammatory Chickpea Stir-Fry is a quick, veggie-packed meal made with tender chickpeas, fresh broccoli, and carrots tossed in a simple garlic-ginger sesame sauce. It’s light, flavorful, and comes together in under 25 minutes; which is perfect for busy weeknights or easy meal prep. Serve it over rice, noodles, or zoodles for a customizable, nourishing bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Ingredients
Stir-Fry
  • 1 10 oz can chickpeas, drained and rinsed
  • 2 tsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp fresh ginger minced
  • 2 cups broccoli florets
  • 2 carrots cut into matchsticks
  • ½ cup chicken broth or vegetable broth for plant-based
  • 2 tsp coconut aminos or low-sodium soy sauce
  • ½ –1 tsp salt to taste
  • ½ tsp red chili flakes adjust to taste
  • 1 tbsp sesame seeds
Base Options (Optional)
  • Steamed white or brown rice
  • Rice noodles
  • Zoodles zucchini noodles
Optional Add-Ins
  • Cooked chicken or shrimp
  • Bell peppers
  • Mushrooms
  • Snow peas
  • Sliced onion
  • Green onions

Method
 

Prep Ingredients
  1. Wash and chop all vegetables. Drain and rinse the chickpeas.
Sauté Aromatics
  1. Heat sesame oil in a large skillet or pan over medium heat.
  2. Add garlic and ginger and cook for 30–60 seconds until fragrant.
Cook the Vegetables
  1. Add broccoli and carrots. Stir and cook for 2–3 minutes to slightly soften.
Simmer & Build Flavor
  1. Add chickpeas, chicken broth, coconut aminos, salt, and red chili flakes.
  2. Stir well, then cover and let simmer for 8–10 minutes, until vegetables are tender and flavors are combined.
Finish & Serve
  1. Remove lid and cook for another 1–2 minutes if you want less liquid.
  2. Spoon over your preferred base and top with sesame seeds (and green onions if using).