Vegan Chickpea & Spinach Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Beans · vegetarian, vegan, dairy-free
317 cal
14g protein
45g carbs
9g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 2 cups Fresh spinach
- 1 large Red bell pepper
- 1 medium Carrot
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1 tbsp Soy sauce or tamari
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas. Slice the red bell pepper and julienne the carrots. Mince the garlic.
- Heat olive oil in a large skillet over medium heat. Add garlic, cumin, paprika, salt, and pepper; sauté for 1 minute until fragrant.
- Add carrots and bell pepper to the skillet; cook for 5-7 minutes until slightly tender.
- Stir in chickpeas and cook for another 5 minutes, allowing flavors to meld.
- Add spinach to the skillet; cook for 3-4 minutes until wilted.
- Pour soy sauce over the mixture; stir well and cook for 2 more minutes.
- Taste and adjust seasonings if needed. Serve hot over rice or quinoa if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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