Vegetarian Chickpea Stir‑Fry

Ingredients

• 1 cup cooked white rice
• 1 cup canned chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon green onions, sliced(optional)
• 1 teaspoon sesame seeds(optional)

Instructions

1. 1

   Cook the rice according to package instructions; set aside and keep warm.

2. 2

   Heat the oil in a large skillet or wok over medium-high heat (about 2 minutes). Add garlic and ginger, stir‑fry for 30 seconds until fragrant.

3. 3

   Add the sliced bell pepper and carrot; stir‑fry for 2–3 minutes until just tender but still crisp.

4. 4

   Stir in the chickpeas and soy sauce; continue cooking for another 2 minutes, allowing the sauce to coat the vegetables.

5. 5

   Serve the stir‑fry over the prepared rice, garnished with optional green onions and sesame seeds.