One year ago today, I was flying across Europe to 14 different countries in 4 months. Now, I’m stuck on staycation and Timehop is my worst enemy. But the roommates and I are quite fond of this Mediterranean-esque dish inspired by all of my coastal travels.

Staycation ain’t so bad when the food is on point and you’ve found another excuse to fully stock the wine rack.

Red Wine Chick Pea Stir-Fry

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Total Time:15 minutes
  • Servings:4-6
  • Easy


  • 1 package of ramen
  • 1/4 cup Kalamata olives
  • 1/4 cup sun-dried tomatoes
  • 2 cup spinach/arugula mix
  • 1/4 cup feta cheese
  • 1 cup red wine
  • 1/4 cup lemon juice
  • 4-6 small bell peppers
  • 1 tablespoon garlic salt
  • 1 tablespoon black pepper
  • 1/2 cup chickpeas
  • 2 teaspoon crushed red pepper flakes
  • 1/4 of an onion
  • avocado oil (for frying)
Photo by Shalayne Pulia
  • Step 1

    Make package of ramen as directed, strain and set aside.

  • Step 2

    Heat avocado oil in a pan and add chopped onion, sliced olives, spices, sliced bell pepper, sun-dried tomatoes, lemon juice, red wine and chickpeas.

    Photo by Shalayne Pulia
  • Step 3

    Once bell peppers are soft, add ramen noodles, feta and spinach/arugula mix. Fry until spinach has wilted slightly. Add more red wine if needed.

    Photo by Shalayne Pulia
  • Step 4

    Serve with extra Kalamata olives and feta as a garnish.

    Photo by Shalayne Pulia