ChiliLime Chickpea Stir Fry Recipe: Vegan, Gluten free, Garlicky

Chili and lime go together like garlic and onions. Whether on popcorn, in stir-fries, or as a salad dressing, the chili and lime combination is one to come back to again and again. If you want to make a bland recipe tasty, maybe add a little chili and a squirt of lime. What makes chili and lime even better in this recipe is the caramelized onions and garlic combination. Garlic and onions can enhance the flavors of almost any dish, and in this stir-fry recipe they do just that. The caramelized onions make this dish sweet, the chili powder and fresh ginger make it spicy, and the lime gives it a citrus kick that seems to tie all the flavors together perfectly.

To ensure that this recipe is gluten free, use McCormick's gluten free chili powder. For those who are allergic to garlic or simply dislike the strong flavor garlic brings to a dish, use extra fresh ginger.

Vegan Stir Fry Recipe: Chili, Lime, Chickpeas, and Garlic

Things You'll Need


  • 1 Large skillet (12 to 20 inches in diameter)
  • Stirring spoon or tongs
  • Measuring cups and spoons
  • Knife and cutting board
  • Lime juicer

Ingredients for Vegan Stir Fry Recipe: Chili, Lime, Chickpeas, and Garlic

  • 1 tablespoon extra virgin olive oil
  • 1 medium onions, diced or julienned
  • 1 bulb of minced garlic, less if you must
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 540 ml can of chickpeas
  • 2 small limes, juiced
  • Other vegetable (optional)

How to Make Vegan Stir Fry Recipe: Chili, Lime, Chickpeas, and Garlic 

Directions: Makes 4 large servings

  1. Heat oil in a large skillet. Add onions. Sauté covered over a low heat until onions are translucent (10-15 minutes).
  2. Rinse and soak chickpeas for 10 minutes.
  3. While onions are cooking, peel and mince garlic and ginger. Add garlic and ginger to caramelized onions and cook for a few minutes. Make sure the garlic doesn’t burn.
  4. Add chickpeas and stir. Pour in lime juice early if garlic begins to brown.
  5. Add lime juice, chili powder, salt, pepper. Stir, cover, and simmer for 10 to 15 minutes.
  6. If adding more vegetables, add after 10 minutes and cook for 5 minutes.

Serve on brown rice or quinoa. Allow good if rice or quinoa is added to the skillet and mixed into the recipe. Tofu may also be used instead of chickpeas. If using tofu, cut into small cubes and add after onions have had time to cook. Make sure tofu cubes are browned on most sides.

To keep up the spice, add a bit of cayenne pepper to the mix. 1/8 to 1/4 of a teaspoon ought to do the trick.

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