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Vegetable and Chickpea Stir-Fry with Brown Rice Recipe

Vegetable and Chickpea Stir-Fry with Brown Rice recipe


This is a yummy dish with lots of veggies and chickpeas. It has brown rice, eggplant, bell peppers, and mushrooms. We add a tasty sauce and basil. It's cooked in a pan and is very good for you!


1 1/2 cups brown rice
3 tablespoons olive oil
1 large eggplant, cut into 1/2-inch cubes
2 yellow bell peppers, sliced
5 shiitake mushrooms, stems removed and sliced
1 can (15 oz) chickpeas, drained and rinsed
2 cloves garlic, minced
1 piece (1 inch) ginger, minced
3 tablespoons low-sodium soy sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh basil leaves, chopped
1 tablespoon toasted sesame seeds


Rinse the brown rice under cold water, then cook according to package instructions.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown, about 8 minutes. Remove eggplant and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, yellow bell peppers, and shiitake mushrooms. Cook for about 5 minutes until they start to soften.
Add the minced garlic and ginger to the skillet and cook for another minute until fragrant.
In a small bowl, whisk together soy sauce, water, hoisin sauce, cornstarch, honey, rice vinegar, and red pepper flakes to make the sauce.
Add the chickpeas to the skillet with the vegetables and pour the sauce over the top. Stir well to combine.
Return the cooked eggplant to the skillet. Cook for another 2-3 minutes until everything is heated through and the sauce has thickened.
Remove from heat and stir in the chopped basil leaves.
Serve the stir-fry over the cooked brown rice and sprinkle with toasted sesame seeds.

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