Chickpea and Vegetable Stir Fry

This stir fry is super easy to make and packed full of vegetables with a vibrant sauce to keep you full and satisfied.

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 3

    Per Serving


  • 1tbsp Sunflower Oil
  • 1 Garlic Clove, crushed
  • 2cm piece of Fresh Ginger, grated
  • 1 Red Chilli, deseeded and chopped
  • 400g tin of Chickpeas, drained and rinsed
  • 1 Red Pepper, sliced
  • 80g Mangetout
  • 1 Carrot, cut into matchstick pieces
  • 1tbsp Soy Sauce
  • 1tbsp Teriyaki Sauce
  • 250g Uncle Ben’s Wholegrain Egg Fried Rice
  • 2 Spring Onions, sliced


  1. Add the oil to a wok over a high heat. When smoking, add the garlic, chilli and ginger stirring constantly, followed by the pepper, mangetout and carrot. Stir fry for a few minutes until beginning to soften.
  2. Next add the chickpeas, soy and teriyaki sauce and mix through to coat the vegetables. Continue to cook for 3-4 minutes to heat the chickpeas through. Meanwhile, heat the Uncle Ben's rice according to pack instructions.
  3. Split the rice between two bowls and top with the chickpea stir fry. Sprinkle with sliced spring onions and enjoy!


Calories 499
Carbohydrates (g) 70.2
Cholesterol (mg) 0
Dietary Fiber (g) 12.9
Energy (kJ) 2097
Protein (g) 21.8
Sugars (g) 6.5
Total Fat (g) 11.8
Saturated Fat (g) 1.3
Salt (g) 119
Sodium (mg) 476
Trans Fat (g) 0

Where to buy?

UNCLE BEN’S® Wholegrain Egg Fried Rice 250g


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