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Dinner recipe · from the recipe book

Crispy Chickpea Lime-Ginger Stir-Fry with Brown Rice

Golden, crisp-edged chickpeas and tender-crisp peppers and red onion tossed in a bright lime-ginger glaze over nutty brown rice.

Crispy Chickpea Lime-Ginger Stir-Fry with Brown Rice

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ tbsp20 gCornstarch
  • 2 tbsp30 gCanola oil
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium180 gGreen bell peppersliced into strips
  • 1½ medium160 gRed onionsliced into thin wedges
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 1½ limes, juiced60 gLime juice
  • ¼ cup (60 ml)60 gOrange juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp25 gHoney
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Bring the brown rice and water to a boil in a saucepan, cover, reduce to low and simmer 40 to 45 minutes until tender; rest covered off the heat. Prep the other ingredients while it cooks.
  2. Make the sauce: whisk the lime juice, orange juice, soy sauce, honey, toasted sesame oil, red pepper flakes and 1 teaspoon of the cornstarch in a small bowl. Set aside.
  3. Toss the chickpeas with the remaining cornstarch until lightly coated.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the chickpeas in one layer and cook, shaking now and then, 8 to 10 minutes until golden and crisp. Move them to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the red onion, red bell pepper and green bell pepper and stir-fry 4 to 5 minutes until tender-crisp and lightly charred.
  6. Add the ginger and garlic and stir-fry 30 seconds until fragrant.
  7. Stir the sauce, pour it into the skillet and cook 1 minute until glossy and thickened. Return the chickpeas and toss to coat.
  8. Fluff the brown rice and divide among four bowls. Top with the stir-fry, then the green onion, cilantro and peanuts.

Contains: Peanuts, Gluten, Soy, Sesame.

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

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