Description
For the Stir-Fry:
4 baby bok choy, halved lengthwise
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tsp Sriracha (adjust to taste)
1 tsp rice vinegar
1/2 tsp red pepper flakes (optional)
1 tsp toasted sesame seeds (for garnish)
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Directions:
Preheat oven to 400°F (200°C). Pat the chickpeas dry, then toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet
and roast for 20-25 minutes, shaking halfway through, until crispy.
Heat sesame oil in a large pan over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
Add the bok choy, cut side down, and cook for 2-3 minutes until lightly charred. Flip and cook for another 2 minutes.
Stir in soy sauce, Sriracha, rice vinegar, and red pepper flakes. Toss to coat the bok choy evenly, cooking for another minute.
Remove from heat and plate the bok choy. Top with crispy chickpeas and sprinkle with toasted sesame seeds.
Serve warm as a side dish or over rice for a complete meal. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). After draining and rinsing the chickpeas, thoroughly pat them dry with a clean kitchen towel or paper towels. This is crucial for crispiness. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
- Roast: Place the chickpeas in the oven. Set a timer for 12 minutes, then shake the pan to rotate them. Continue roasting for another 10-13 minutes until golden and crispy. Let them cool slightly on the sheet; they will crisp up more.
- Cook the Aromatics: While the chickpeas roast, heat sesame oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger. Sauté for about 60 seconds, stirring constantly, until fragrant but not browned.
- Char the Bok Choy: Add the halved bok choy, cut-side down, in a single layer. Do not overcrowd; cook in batches if necessary. Let it cook undisturbed for 2-3 minutes to develop a light char. Flip and cook for 2 more minutes until the stems are tender-crisp.
- Create the Sauce & Combine: In a small bowl, whisk together the soy sauce, Sriracha, and rice vinegar. Pour the mixture over the bok choy, add red pepper flakes if using, and toss everything to coat evenly. Cook for one final minute to let the flavors meld.
- Plate: Transfer the saucy bok choy to a serving dish. Top generously with the crispy chickpeas and finish with a sprinkle of toasted sesame seeds.
Serving Suggestions
This versatile dish can be adapted to suit any meal.
- As a Main: Serve it over a bed of steamed jasmine rice, quinoa, or cauliflower rice for a satisfying vegetarian meal. Add a soft-boiled or fried egg on top for extra protein.
- As a Side: Pair it with grilled tofu, salmon, or chicken for a complete dinner.
- For Lunch: Pack leftovers (keep chickpeas separate if possible) for a flavorful next-day lunch. The flavors intensify as they sit.
- Garnish & Texture: Enhance with extra garnishes like sliced green onions, chopped cilantro, or a drizzle of chili crisp.
How-to Summary
In short: Roast spiced chickpeas until crispy. Sauté garlic and ginger in sesame oil, then char halved bok choy. Toss bok choy with a simple spicy soy sauce glaze. Combine and garnish with sesame seeds.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes. Use one large head of bok choy. Slice the white stems into 1-inch pieces and add them to the pan a minute or two before the leafy green parts, as they take longer to cook.
How do I store and reheat leftovers?
Store the bok choy and chickpeas separately in airtight containers in the fridge for up to 3 days. Reheat the bok choy gently in a microwave or skillet. Re-crisp the chickpeas in a 350°F oven for 5-10 minutes.
My chickpeas aren’t getting crispy. What went wrong?
The most common issue is not drying them well enough after rinsing. Any residual water will steam them. Also, ensure they are in a single layer without overcrowding on the baking sheet.
Is there a substitute for Sriracha?
Absolutely. You can use any chili-garlic sauce, gochujang (thinned with a little water), or even a pinch of cayenne pepper mixed into the soy sauce.
Can I make this dish ahead of time?
You can prep components ahead: wash and halve the bok choy, mix the sauce, and drain the chickpeas. For best texture, complete the final cooking and roasting just before serving.
Common Mistakes to Avoid
- Skipping the Dry: Not thoroughly drying the canned chickpeas guarantees soggy results.
- Crowding the Pan: Overcrowding the skillet with bok choy steams it instead of searing it, preventing that desirable char.
- Burning the Garlic: Cooking the garlic and ginger over too high a heat will make them bitter. Keep it at medium.
- Over-saucing: The sauce should lightly glaze the vegetables, not pool in the pan. Add it at the end and cook briefly to avoid making the bok choy soggy.
Conclusion
This Crispy Chickpea & Bok Choy Stir-Fry is a testament to how simple ingredients can create an extraordinary meal. It masterfully combines textures—the tender, savory bok choy with the crunchy, spiced chickpeas—and delivers a powerful flavor punch with minimal effort. Perfect for a quick weeknight dinner or an impressive side, this recipe is a reliable, healthy, and delicious addition to your culinary repertoire. Give it a try and enjoy the harmonious blend of ease and taste.