Spicy Chickpea and Brown Rice Stir-Fry
A quick and flavorful vegetarian stir-fry with chickpeas, brown rice, and colorful vegetables in a spicy yogurt sauce, perfect for a gut-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
385
Calories
Macros · per serving
13g protein
67g carbs
8g fat
Ingredients
For 4 servings
- 2 cups brown rice
- 1 can canned chickpeas
- 1 red bell pepper
- 1 carrot
- 1 cup frozen peas
- 1 onion
- 2 cloves garlic
- 1 cup plain yogurt
- 2 tablespoons hot sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook brown rice according to package instructions and set aside.
- 2
Drain and rinse the canned chickpeas.
- 3
Dice the red bell pepper, carrot, and onion; mince the garlic cloves.
- 4
Heat olive oil in a large skillet over medium heat.
- 5
Add onion and garlic, sauté for 2-3 minutes until onion is translucent.
- 6
Add diced bell pepper, carrot, and frozen peas to the skillet, cook for 3-4 minutes until vegetables start to soften.
- 7
Stir in chickpeas, cumin, coriander, salt, and black pepper; cook for another 2 minutes.
- 8
Combine yogurt, hot sauce, and soy sauce in a small bowl, mix well.
- 9
Add cooked rice to the skillet, pour yogurt mixture over the top, and stir everything together.
- 10
Cook for 2-3 minutes until everything is heated through and well combined.
- 11
Serve hot, garnished with additional hot sauce if desired.
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