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GARLIC BROCCOLI STIR FRY WITH CHICKPEAS

Garlic Broccoli Stir Fry with Chickpeas

This one-pan vegan stir fry combines tender broccoli florets with protein-packed chickpeas in a savory garlic ginger sauce. Ready in just 25 minutes, it's a healthy weeknight dinner that's gluten-free, low in fat, and packed with flavor. Perfect served over rice or enjoyed as a light meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
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 chickpeas, rinsed and drained
  • 1/2 cup water
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 2 tablespoons rice vinegar or balsamic vinegar
  • 2 tablespoons maple syrup or other sweetener
  • 1 tablespoon cornstarch

Equipment

  • large pan
  • mixing bowl
  • whisk

Method
 

Instructions
  1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes until onions are translucent and fragrant.
  2. Add broccoli florets and vegetable broth. Fry until broccoli is tender but still has crunch, about 10 minutes.
  3. Meanwhile, prepare sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk until smooth.
  4. Pour sauce into the pan and add rinsed chickpeas.
  5. Bring to a boil until sauce simmers and thickens. Fry for a few more minutes.
  6. Taste and adjust seasonings, adding more salt, pepper, or cayenne pepper if needed.
  7. Serve alone or with cooked rice.

Notes

Use tamari instead of soy sauce for gluten-free option. Can be served over rice, quinoa, or used as filling for wraps. Leftovers keep well for 3-4 days.