Simply Orange®
Chickpea Stir-Fry

This delicious stir-fry comes with a ton of color and flavor. It’s loaded with vegetables and has a sweet finish from the fresh squeezed taste of Simply Orange.


  • Sauce:
  • 1 cup Simply Orange
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 1/2 tsp freshly grated ginger
  • 1 1/2 tsp arrowroot (or corn starch)
  • Zest of 1 orange
  • Stir-fry:
  • 1 1/2 tbsp toasted sesame oil, divided
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 red onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium yellow bell pepper, cut into thin strips
  • 1 cup sugar snap peas, trimmed
  • 1 cup small Cremini mushrooms quartered
  • 1 cup quinoa, cooked
  • Garnish:
  • Green onion, sliced
  • Sesame seeds, toasted
  • Red pepper flakes


  1. In a medium sauce pan on low heat add Simply Orange, honey, soy sauce, ginger, arrowroot, and orange zest. Whisk until arrowroot is dissolved and sauce is bubbly, about 5 minutes. Set aside.
  2. Preheat a large skillet over medium-high heat and add in 1 tbsp of the sesame oil. Add chickpeas. Stir frequently and cook until they begin turning slightly golden brown, 4 - 5 minutes. Transfer to a large bowl and set aside.
  3. In the same skillet, over medium heat, add the other 1/2 tbsp of sesame oil and onions to the pan. Sauté onions until they become slightly translucent, about 3-4 minutes.
  4. Next add garlic, mushrooms and bell peppers, and cook for about 3 minutes, until slightly softened. Then add sugar snap peas, and sauté for 3-4 minutes, keeping them still firm.
  5. Add the sauce to the vegetables in skillet and stir. Add the chickpeas and stir again, making sure the vegetables are all covered.
  6. Serve stir-fry over quinoa. Garnish with toasted sesame seeds, green onion and red pepper flakes to taste.

  7. Yields 4 servings.

  8. Want to mix it up? This recipe can also be made with Simply Light Orange Pulp Free.

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