Chickpea Stirfry

serves 2 as main course, 4 as a side dish

  • 12-14 oz can chickpeas
  • 1/2 cup coriander/cilantro, lightly chopped
  • 1/4 cup fresh-squeezed lemon juice (or substitute lime)
  • 1 shallot OR 1/3 cup purple onion, minced or diced
  • 3 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 1/4 to 1/2 tsp. cayenne pepper (or more - adjust according to desired spiciness)
  • 2+1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. black pepper
  • 2 Tbsp. vegetarian fish sauce OR soy sauce (non-vegetarians: use 1+1/2 Tbsp. fish sauce)
  • 2 Tbsp. oil for stir-frying
  • optional: 3-4 Tbsp. coconut milk
  1. Heat up a wok or frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots (or onion) and garlic. Stir-fry 1 minute.
  2. Add all of the dry spices (except the pepper), plus whatever sauce you’re using (fish, soy, or veg. fish sauce). Also add 1 Tbsp. water. Stir-fry together briefly.
  3. Add the chickpeas and continue stir-frying until they are covered with the spice mixture and are nice and hot (about 5 minutes). If they become too dry, another Tbsp. water.
  4. Remove from heat. Stir in the lemon juice, black pepper, and most of the fresh coriander. If desired, also stir in 3-4 Tbsp. coconut milk.
  5. Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add another squeeze of lemon or lime juice.
  6. Top with any remaining coriander and serve hot with rice. ENJOY!