Shrimp + Roasted Chickpea Stir Fry

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I have this really cute idea to be totally different for Thanksgiving and – wait for it – NOT make turkey! Build new traditions! Go against the grain! Hurrah!

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Instead of pilgrim food, we are going to pick a a region of the world and build our menu around its cuisine.

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In typical fashion, we can’t agree on the region or what region actually means. His brilliant idea is food of the “mountain men” – think boar, elk, any large game applies. Ya girl just wants to make a Mexican fiesta.

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Asian food is still in the running, hence the stir fry audition. (I know chickpeas aren’t Asian but I roasted them in Sriracha so I think it counts?)

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Do help me decide on our inaugural Thanksgiving feast. Do not choose mountain men food.

Time: 40 minutes (prep + cooking)

Serves: 2-4


  • 1 can of garbanzo beans, rinsed & drained
  • Sriracha, to taste (about 1/4 of a cup used here – we are addicts)
  • 1 tbsp. of honey
  • 1 tbsp. of olive oil
  • S+P, to taste
  • 1 lb of shrimp, cooked, peeled, and deveined
  • 1 tbsp. of cornstarch
  • 3 tbsp. of olive oil
  • 1/4 cup of green onions, diced
  • 3 cloves of garlic, minced
  • 1 cup of broccoli florets
  • 1 cup of snap peas
  • 1/4 cup of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tsp. of crushed red pepper
  • 1 tsp. of honey
  • P, to taste (lots of S in the soy sauce)

How to:

  • Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper
  • In a bowl, combine chickpeas + Sriracha + honey + olive oil + S+P
  • Lay in a single layer on the baking sheet and roast for 30 minutes, shaking once in the middle of cook time
  • Meanwhile, combine shrimp + cornstarch in a bowl until shrimp is slightly coated
  • Heat 1 tbsp. of olive oil in a large skillet or wok over medium-high heat
  • Add shrimp and stir fry for 4-5 minutes
  • Remove shrimp from skillet and add 1 tbsp. of olive oil
  • Add green onions + garlic and stir fry for 1-2 minutes
  • Add onions to shrimp bowl
  • Add the last tbsp. of olive oil to the pan and add broccoli + snap peas to pan, stir fry until broccoli are tender
  • Add your shrimp + onion mix back to the skillet with roasted chickpeas
  • Add soy sauce + rice vinegar + honey + red pepper + a little P and bring to a boil
  • Serve piping hot over some brown rice

4 thoughts on “Shrimp + Roasted Chickpea Stir Fry

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