Chickpeas and whole Carrots Stir fry

It’s easter time and what other vegetable could I chose besides carrots??

This orange, long root vegetable has a funny look and a sweet delicious taste! Who doesn’t like carrots?

This recipe it’s for those days you believe you have nothing in the fridge besides a few carrots and don’t know how to transform them into your whole delicious quick meal… 

Enjoy your carrot time! 

Serves 3-4 people

  • 6 kefir lime leaves(optional, you can find in asian shops in fresh or frozen or use coriander and lime zests instead)
  • 5  medium carrots with the leaves
  • 1 ½ cup cooked chickpea (1 can, rised)
  • 1 onion, sliced
  • 1 mashed garlic clove
  • 1 tablespoon olive oil
  • 1 tablespoon vegan mushroom sauce (also easy to find in Asian shops, vegan replacement for fish sauce)
  • 1 teaspoon soy sauce


  1. Chop the kefir lime leaves and the carrot greens. 
  2. Heat a frying pan with the olive oil and add the onion and garlic with a pinch of salt. Lower to medium heat and cover the pan for simmering the onions;
  3. Once the onion is cooked, add the carrots and cover again to let it cook for about 5-10 minutes;
  4. Add the greens, the chickpeas and the soy and fish sauce. Cover the pan again and let it cook for more 5 to 10 minutes;
  5. Taste and adjust salt if needed;
  6. Serve warm as a side or main dish(depending on your hunger) or cold, topping your salad;

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