Description
This vibrant Sesame Orange Ginger Chickpea Stir-Fry combines hearty chickpeas with fresh vegetables and a zesty orange-ginger sauce. Toasted sesame oil infuses the dish with a nutty aroma, while the fresh orange juice and ginger sauce adds a bright, tangy sweetness. Perfect served over quinoa or brown rice, this quick and easy vegan stir-fry is a nutritious, gluten-free, and flavorful meal for any day of the week.
Ingredients
Scale
For the Sauce:
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon honey (or agave nectar if vegan)
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch (organic preferred)
- Zest of 1 orange
For the Stir-Fry:
- 1 1/2 tablespoons toasted sesame oil, divided
- 1 – 15 oz can chickpeas, rinsed and drained
- 1/2 red onion, coarsely chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 8 oz fresh green beans, trimmed and cut into 2 inch pieces
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, optional for heat
- Cooked quinoa or brown rice, for serving if desired
Instructions
- Prepare the Sauce: In a small bowl, combine the freshly squeezed orange juice, honey (or agave nectar), gluten-free soy sauce, freshly grated ginger, cornstarch, and orange zest. Whisk together until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
- Heat Sesame Oil: In a large skillet or wok, heat 1 tablespoon of toasted sesame oil over medium-high heat until shimmering.
- Sauté Aromatics: Add the coarsely chopped red onion and minced garlic to the skillet. Cook for about 2-3 minutes or until the onion becomes translucent and the garlic is fragrant, stirring frequently to prevent burning.
- Add Vegetables: Add the sliced red bell pepper and trimmed green beans to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add Chickpeas: Stir in the drained chickpeas and continue to cook for another 2 minutes, allowing them to warm through and absorb some of the flavors.
- Pour in Sauce: Give the prepared sauce a quick stir, then pour it over the stir-fry in the skillet. Stir continuously as the sauce thickens and coats the vegetables and chickpeas evenly. This will take about 2-3 minutes.
- Finish with Sesame Oil: Drizzle the remaining 1/2 tablespoon of toasted sesame oil over the stir-fry for an extra layer of flavor. Stir well to combine.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and toasted sesame seeds. Add red pepper flakes if a spicy kick is desired. Serve hot over cooked quinoa or brown rice for a complete meal.
Notes
- For a vegan option, substitute honey with agave nectar or maple syrup.
- Make sure to rinse and drain chickpeas well to reduce sodium content.
- Use fresh ginger instead of ground for best flavor.
- Adjust red pepper flakes to control spice level.
- If you prefer softer vegetables, cook them a bit longer during the stir-fry step.
- This dish can be prepared ahead; just reheat gently before serving.
