15-Minute Peanut Chickpea Stir Fry

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This 15 minute peanut chickpea stir fry is the kind of meal that shows up wearing sweatpants and still manages to look like it cares. It is crunchy, nutty, saucy, and weirdly comforting. If you like quick stir fries, you might also enjoy this chicken zucchini stir fry for your next lazy night.

You will be in and out of the kitchen faster than you can overthink dinner choices. Promise.

Why This Recipe is Awesome

Why is this recipe awesome? Short answer: it cheats the calendar and wins your taste buds. Long answer: it balances protein, veg, and a peanutty sauce that slaps. It is idiot proof, even I did not mess it up the first time. Plus it uses pantry staples and a can of chickpeas that have been judging you from the back of the cupboard for weeks.

• Quick: it actually takes 15 minutes, not 15 plus an emotional breakdown.
• Flexible: swap veggies, keep it vegan, go wild.
• Satisfaction level: high. It feeds the soul and not just the stomach.

If you want a sauce idea that is beefy or just crave something different, check out this handy beef and broccoli stir fry sauce for inspo. IMO having a few go-to sauces will change your life.

Ingredients You’ll Need

• 3 tablespoons crunchy or smooth natural peanut butter*
  *Your choice. Crunchy gives texture, smooth gives velvet vibes.
• 2 tablespoons fresh lime juice
  *Fresh is best. Bottled is a sad backup.
• 2 tablespoons hoisin sauce
  *Sweet, salty, magical.
• ½ tablespoon grated ginger or 1/2 teaspoon ground ginger
  *Fresh grated is nicer but ground works when you are sleepy.
• 1/3 to 1/2 cup water to thin
  *Adjust for your preferred sauciness.
• 1/2 tablespoon sesame oil
  *A little goes a long way. It smells like joy.
• ½ red capsicum bell pepper diced
  *Color and crunch.
• ½ yellow capsicum bell pepper diced
  *Because variety is pretty.
• 4 spring onions sliced
  *Green bits for freshness.
• 1 head broccoli cut into florets
  *Aim for bite-sized pieces so it cooks evenly.
• 1 can chickpeas rinsed well
  *Protein that keeps things interesting.
• Sesame seeds
  *For garnish and crispy personality.

Step-by-Step Instructions

1. Make the stir fry sauce by whisking the peanut butter, hoisin sauce, ginger, lime juice and water together in a small bowl and set aside. Keep it until smooth and slightly runny. If it is too thick add a splash more water.
2. Heat a pan over medium with the sesame oil. Add the diced capsicums, spring onions and broccoli to the pan and sauté for about 5 minutes or until the broccoli is almost cooked. Stir often so nothing gets lonely on the pan.
3. Add in the chickpeas and sauce, and stir together. Make sure the chickpeas get a nice coating of the peanut sauce.
4. Cook for 3 to 4 minutes on low heat then remove from heat and sprinkle with sesame seeds. Taste and adjust lime or salt if you want to get fancy.
5. Serve and enjoy. Eat directly from the pan if you are having one of those nights.

Common Mistakes to Avoid

• Overcrowding the pan. If you dump everything in at once the veggies will steam and go soggy. We want crisp, not sad.
• Skipping the rinse on chickpeas. That canned brine is a flavor thief. Rinse and give them a little pat dry.
• Not tasting the sauce. Always taste. It might need more lime or water to hit your sweet spot.
• Turning the heat too high when the sauce is in. Burnt peanut sauce is a real mood killer. Keep it gentle.
• Letting the broccoli cook until mushy. Aim for vibrant green and a slight bite. If it is floppy you went too far.

Alternatives & Substitutions

• Swap chickpeas for tofu or tempeh if you want a softer protein. Firm tofu cubes crisp up nicely in the pan.
• No hoisin? Mix 1 tablespoon soy sauce with 1 tablespoon honey or maple syrup as a backup. Not identical but still tasty.
• No peanut butter? Try almond butter or sunflower seed butter for a nut free option. The flavor changes but the magic remains.
• Short on veggies? Throw in shredded carrot, snap peas, or zucchini. It all works. If you want a meat option, try adapting it toward a ground turkey teriyaki stir fry style swap and keep the same quick method.
• Want more heat? Add chili flakes or a squirt of sriracha while cooking.

A tiny pro tip: thin the sauce slowly. It is easier to add water than to baby a sauce that is too runny. Also toast your sesame seeds for extra aroma. Quick 30 seconds in a dry pan and they pop.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead and reheat it?
A: Sure you can. Reheat gently on the stove with a splash of water. The broccoli softens a bit but the flavors hold up. Not quite as fresh as straight out of the pan but still very satisfying.

Q: Can I use peanut butter powder instead of full peanut butter?
A: Yes. Mix the powder with water to your preferred consistency and use it like the regular stuff. It will be slightly lighter but still delicious.

Q: Is this recipe gluten free?
A: Mostly yes, but check your hoisin sauce. Some brands have wheat. Swap hoisin for tamari plus a touch of honey if you need gluten free.

Q: Can I make it spicier?
A: Absolutely. Add chili flakes, a drizzle of chili oil, or a dollop of sriracha to the sauce. Taste as you go. Don’t be shy if you like it hot.

Q: What should I serve this with?
A: Rice, noodles, quinoa, or just eat it solo like a responsible adult who loves vegetables. All great options.

Q: Can kids eat this?
A: Yes, but watch the spice. You can leave out the chili and keep it mild. Some kids will be suspicious of peanut butter in a savory dish, others will declare it a miracle.

Q: How long does it keep in the fridge?
A: Up to 3 days in an airtight container. Reheat gently and add a splash of water if it seems thick.

Final Thoughts

This peanut chickpea stir fry is the kind of meal that makes weeknights feel like a tiny victory. It is simple, flexible, and forgiving. You can riff on it, half-assemble it for a busy night, or crank the spice if you need emotional support in the form of heat. Go ahead and experiment. If it tastes good to you then it is a win.

Now go impress someone or yourself with your new culinary skills. You earned it. FYI this one also packs well for lunch tomorrow so you get two wins with minimal effort.

Conclusion

If you want to compare this version with another take or see the original inspiration, check out AMAZING 15-Minute Peanut Chickpea Stir Fry – Goodness Avenue for more ideas and variations.

15 Minute Peanut Chickpea Stir Fry

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• Author: admin
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A quick and delicious peanut chickpea stir fry that’s ready in just 15 minutes. Perfect for a fast weeknight meal!

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Ingredients

Scale 1x2x3x

• 3 tablespoons natural peanut butter
• 2 tablespoons fresh lime juice
• 2 tablespoons hoisin sauce
• ½ tablespoon grated ginger or 1/2 teaspoon ground ginger
• 1/3 to 1/2 cup water (to thin)
• ½ tablespoon sesame oil
• ½ red capsicum bell pepper, diced
• ½ yellow capsicum bell pepper, diced
• 4 spring onions, sliced
• 1 head broccoli, cut into florets
• 1 can chickpeas, rinsed and drained
• Sesame seeds (for garnish)

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Instructions

1. Make the stir fry sauce by whisking the peanut butter, hoisin sauce, ginger, lime juice, and water together in a small bowl. Adjust the water for desired consistency.
2. Heat sesame oil in a pan over medium heat. Add capsicums, spring onions, and broccoli. Sauté for about 5 minutes until broccoli is almost cooked.
3. Add the chickpeas and sauce to the pan, mixing thoroughly to coat. Cook for an additional 3 to 4 minutes on low heat.
4. Remove from heat and sprinkle with sesame seeds. Adjust lime or salt to taste.
5. Serve and enjoy, possibly straight from the pan!

Notes

Toasting sesame seeds before use adds extra aroma. Adjust veggies and proteins based on preference.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 0mg

Keywords: peanut stir fry, chickpea recipe, quick dinner