A quick, colorful, and flavorful stir-fry featuring crisp green peppers and protein-packed chickpeas, tossed in a tangy tamarind-lime glaze—perfect for weeknight dinners or a healthy, satisfying lunch.
Sometimes weeknight dinners need to be quick, satisfying, and full of flavor—and this Green Pepper & Chickpea Stir-Fry with Tamarind-Lime Glaze delivers on all fronts. Crisp green peppers, sweet carrots, and hearty chickpeas come together in a tangy, slightly sweet glaze that’s a total crowd-pleaser.
What makes this recipe stand out is the glaze. Tamarind paste, lime juice, and a touch of maple syrup create a bright, zesty coating that clings to every piece of vegetable and chickpea. It’s a flavor combination that’s unexpected but utterly addictive. The addition of chili flakes gives just a hint of heat, balancing the natural sweetness of the peppers and the glaze perfectly.
Beyond flavor, this stir-fry is incredibly versatile. You can serve it over steamed rice, fluffy quinoa, or even toss it with noodles for a more filling meal. The chickpeas add a boost of plant-based protein, making this dish hearty enough for dinner but light enough to enjoy for lunch or a midweek pick-me-up.
Another great thing about this recipe is how visually appealing it is. The vibrant green of the peppers, the golden-orange of the carrots, and the glossy tamarind-lime glaze make for a dish that looks as good as it tastes. Garnishing with fresh cilantro and toasted sesame seeds adds a final pop of color and texture that makes every bite exciting.
This stir-fry is also incredibly simple to make. In about 25 minutes from start to finish, you can have a wholesome, restaurant-worthy meal ready for the table. Minimal prep, maximum flavor—what’s not to love?
If you’re looking to shake up your weeknight routine with something fresh, bold, and packed with plant-based goodness, give this Green Pepper & Chickpea Stir-Fry with Tamarind-Lime Glaze a try. It’s a dish that proves green peppers aren’t just for stuffing—they can take center stage in a meal that’s colorful, flavorful, and satisfying.
Green Pepper & Chickpea Stir-Fry with Tamarind-Lime Glaze
A quick, colorful, and flavorful stir-fry featuring crisp green peppers and protein-packed chickpeas, tossed in a tangy tamarind-lime glaze—perfect for weeknight dinners or a healthy, satisfying lunch.
Ingredients
Stir-Fry:
- 3 large green bell peppers, thinly sliced
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 medium carrot, julienned
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Tamarind-Lime Glaze:
- 2 tablespoons tamarind paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ¼ teaspoon chili flakes (optional)
Garnish:
- Chopped fresh cilantro
- Toasted sesame seeds
Instructions
- In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, lime zest, lime juice, and chili flakes. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic and red onion; sauté 1–2 minutes until fragrant.
- Add green peppers and carrot; stir-fry 5–6 minutes until tender-crisp.
- Stir in chickpeas and cook 2–3 minutes until heated through.
- Pour tamarind-lime glaze over the vegetables and chickpeas. Toss to coat evenly and cook 1–2 minutes until glossy.
- Transfer to a serving dish and garnish with chopped cilantro and toasted sesame seeds.
- Serve with rice, quinoa, or enjoy on its own!