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Orange Ginger Chickpea Stir-Fry

Print Recipe
Prep Time:10 mins
Cook Time:30 mins


Sauce Ingredients

  • 3/4 cup orange juice
  • 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons liquid aminos
  • 2 tablespoons sriracha
  • 1 tablespoon orange zest
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • ¼ cup honey
  • OPTIONAL: 1 tablespoon cassava flour for thickening

Stir Fry Ingredients

  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons Pompeian Smooth EVOO
  • 1 cup chopped broccoli
  • ½ cup sliced onion
  • 1 orange bell pepper sliced
  • 1 zucchini sliced
  • 1 cup dry brown rice cooked
  • 2 tablespoons sesame seeds
  • 2 tablespoons green onion


  • Cook the brown rice, according to package instructions.
  • To make the Orange Ginger Sauce, add all the sauce ingredients, except the EVOO and honey, to a small saucepan and simmer for 5 minutes.
  • Turn the heat to low and stir in the EVOO, honey and chickpeas.
  • At this point you can also add a thickening agent if you would like. I am using a tablespoon of cassava flour, but you can use whatever you have on hand, or none at all.
  • Keep on low heat for 5-8 minutes stirring often.
  • While the sauce thickens, warm 2 tablespoons of Smooth EVOO to a large sauté pan over medium heat, add the broccoli, onion, bell pepper and zucchini and sauté for 10 minutes until veggies are tender and lightly browned.
  • Serve the sautéed vegetables over rice with the orange ginger chickpeas, garnished with sesame seeds and green onion. Enjoy!
Servings: 2
Author: Healthy Grocery Girl