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Dinner recipe · from the recipe book

Crispy Chickpea Ginger Garlic Pepper Stir-Fry

Golden, crisp-edged chickpeas and tender-crisp peppers and onions tossed in a glossy ginger garlic sauce over fluffy rice, finished with toasted sesame seeds and scallions.

Crispy Chickpea Ginger Garlic Pepper Stir-Fry

Ingredients

  • 1¼ cups220 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp16 gCornstarch
  • 2 tbsp30 gCanola oil
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium200 gGreen bell peppersliced into strips
  • 2 medium220 gYellow onionsliced into thick wedges
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 2½ tbsp36 gLow-sodium soy sauce
  • 2 tbsp30 gHoisin sauce
  • 2 tsp10 gApple cider vinegar
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Prepare the red bell pepper, green bell pepper, yellow onion, garlic, ginger and green onions first, since the stir-fry moves quickly.
  2. Combine the rice with 400 g of the water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, while you cook.
  3. Make the sauce: whisk the remaining 80 g of water with the low-sodium soy sauce, hoisin sauce, cider vinegar, toasted sesame oil, red pepper flakes and 6 g of the cornstarch; set aside.
  4. Toss the chickpeas with the remaining 10 g of cornstarch until lightly coated.
  5. Heat half the canola oil in a large skillet over medium-high heat, add the chickpeas in one layer, and cook 8 to 10 minutes, shaking often, until golden and crisp; transfer to a plate.
  6. Add the remaining half of the canola oil to the skillet, then the yellow onion; stir-fry 3 minutes.
  7. Add the red bell pepper and green bell pepper and stir-fry 3 to 4 minutes until tender-crisp with charred spots.
  8. Add the garlic and ginger and stir 30 seconds until fragrant.
  9. Stir the hoisin sauce mixture, pour it in, and cook about 1 minute until glossy and thickened; fold the crispy chickpeas back in.
  10. Fluff the rice and serve the stir-fry over it, topped with the green onions and toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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