Mediterranean Chickpea and Vegetable Stir Fry
A gut-friendly Mediterranean stir fry packed with fiber-rich chickpeas, colorful vegetables, and seasoned with fragrant spices, all over a bed of whole grain quinoa.
15 min
Prep
20 min
Cook
4
Serves
310
Calories
Macros · per serving
12g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 3 cloves garlic
- 2 cups baby spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 1 lemon
- 1 cup quinoa
- 2 cups water
- 1 cup plain yogurt
Instructions
- 1
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce the heat to low, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
- 2
While the quinoa is cooking, drain and rinse the chickpeas. Set aside.
- 3
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic cloves.
- 4
In a large pan, heat olive oil over medium heat. Add the red onion and garlic, sauté for 2-3 minutes until fragrant.
- 5
Add the chopped red bell pepper and zucchini to the pan. Cook for another 5 minutes until vegetables are slightly tender.
- 6
Add the chickpeas to the pan along with cumin, paprika, salt, and black pepper. Stir well and cook for 3-4 minutes until chickpeas are heated through.
- 7
Add the baby spinach to the pan and stir until it wilts, about 2 minutes.
- 8
Squeeze the juice of one lemon over the stir fry, giving it a fresh, tangy flavor. Stir to combine.
- 9
Divide the quinoa evenly among four plates and top with the chickpea and vegetable stir fry.
- 10
Serve with a dollop of plain yogurt on the side for added creaminess and gut-friendly probiotics.
Cook it this week.
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