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Spicy Mango Chickpea Stir-Fry with Quick Coconut Rice
Try this Spicy Mango Chickpea Stir-Fry with Coconut Rice for a quick and easy dinner. Bursting with flavor and ready in 30 minutes!
Growing up in a multicultural household, I was always exposed to a variety of flavors that seemed to dance on the palate. This Spicy Mango Chickpea Stir-Fry is a tribute to those vibrant meals, combining unexpected elements like ripe mangoes and spicy chickpeas to create a dish that's as colorful as it is delicious. The sweetness of the mangoes perfectly complements the earthy chickpeas, all wrapped in a spicy sauce that will awaken your taste buds.
This recipe is perfect for those busy weeknights when you're craving something exotic yet easy to prepare. With its quick cooking time and pantry-friendly ingredients, you'll have dinner on the table in no time. The combination of spicy, sweet, and savory makes this dish a family favorite, and it's sure to become a staple in your weekly dinner rotation. Plus, it introduces a fun twist on classic stir-fry with its unique flavor profile and is entirely plant-based, making it both vegan and vegetarian-friendly.
Recipe Overview
🌱 Vegan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Try this Spicy Mango Chickpea Stir-Fry with Coconut Rice for a quick and easy dinner. Bursting with flavor and ready in 30 minutes!
Ingredients
- • jasmine rice: 1 cup
- • coconut milk: 1 cup
- • water: 1 cup
- • salt: 1/2 teaspoon
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • garlic: 3 cloves, minced
- • fresh ginger: 1 tablespoon, grated
- • red bell pepper: 1, thinly sliced
- • ripe mango: 1 large, peeled and diced
- • soy sauce: 2 tablespoons
- • sriracha: 1 tablespoon (adjust to taste)
- • lime juice: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • green onions: 2, sliced
- • sesame seeds: 1 tablespoon
Instructions
- 1 Begin by cooking the rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is fluffy.
- 2 While the rice is cooking, prepare the stir-fry. Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 3 Add the sliced red bell pepper to the skillet and cook for 3-4 minutes until slightly softened. Stir in the chickpeas and continue to cook for another 2 minutes, allowing them to absorb the flavors.
- 4 Incorporate the diced mango into the skillet, followed by the soy sauce, sriracha, and lime juice. Stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes, allowing the mango to soften slightly and the sauce to thicken.
- 5 Remove the skillet from heat and add the chopped cilantro and sliced green onions. Toss everything together to combine, adjusting the seasoning with more sriracha or lime juice if desired.
- 6 To serve, spoon the coconut rice onto plates and top with the spicy mango chickpea stir-fry. Garnish with sesame seeds for added crunch and enjoy!
Serving Suggestions
- • This dish is a feast for the eyes and the taste buds, with its vibrant colors and bold flavors. Serve it with a side of mixed greens drizzled with a light vinaigrette to add a refreshing contrast to the rich stir-fry. For an extra layer of flavor, consider adding a dollop of creamy avocado on the side, which pairs beautifully with the spicy, sweet, and savory elements of the dish. For a beverage pairing, a chilled glass of Riesling or a non-alcoholic ginger ale would complement the meal's flavors perfectly. The wine's slight sweetness balances the spiciness of the stir-fry, while ginger ale adds a refreshing, crisp note that enhances the meal's overall profile.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm the stir-fry in a skillet over medium heat, adding a splash of water or coconut milk to bring back the sauce's creaminess. The rice can be refreshed by microwaving it with a damp paper towel on top to prevent it from drying out. If you wish to freeze the dish, separate the rice and stir-fry into individual portions in freezer-safe containers. Defrost in the refrigerator overnight and reheat as described above. Consider adding fresh herbs or a squeeze of lime juice when serving to revive the flavors.
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