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GARLIC BROCCOLI STIR FRY WITH CHICKPEAS

Garlic Broccoli Stir Fry with Chickpeas

A quick and flavorful vegan stir fry featuring broccoli and chickpeas with a delicious garlic ginger sauce. This recipe comes together in one pan and is ready in about 25 minutes, making it perfect for busy weeknights. The dish is gluten-free, low in fat, and packed with plant-based protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon oil
  • 1 onion (diced)
  • 5 garlic cloves (minced)
  • 1 heaped tablespoon fresh ginger (minced)
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • Black pepper & sea salt (to taste)
  • Pinch of cayenne pepper
  • 1 medium head of broccoli (cut into small florets)
  • 1/3 cup vegetable broth
  • 1 (15 oz) can of chickpeas (rinsed and drained)
  • Cooked rice of choice (for serving)
  • 1/2 cup of water
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 2 tablespoons rice vinegar or balsamic vinegar
  • 2 tablespoons maple syrup (or any other sweetener)
  • 1 tablespoon cornstarch

Equipment

  • large pan or cast iron skillet
  • medium bowl

Method
 

Instructions
  1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
  2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
  4. Pour the sauce in the pan and add chickpeas.
  5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
  6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
  7. Serve alone or with cooked rice. Enjoy!

Notes

Use tamari instead of soy sauce for gluten-free option. Leftovers keep well for 3-4 days. Serve with jasmine rice or brown rice.