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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 in a delicious garlic-ginger sauce. This one-pan meal comes together in just 25 minutes and is perfect for busy weeknights. It's a healthy, satisfying dinner that's gluten-free, low in fat, and packed with nutritious ingredients.
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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 any other sweetener
  • 1 tablespoon cornstarch

Equipment

  • Large pan
  • Medium 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 spices are fragrant.
  2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but still crisp, about 10 minutes.
  3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk until smooth.
  4. Pour the sauce into the pan and add rinsed chickpeas.
  5. Bring to a boil until the sauce simmers and thickens. Fry for an additional few minutes.
  6. Taste and adjust seasonings, adding more salt, pepper, or cayenne pepper if needed.
  7. Serve alone or with cooked rice. Enjoy!

Notes

Use avocado oil for high-heat cooking. Can substitute coconut aminos for soy sauce for soy-free version. Add bell peppers, carrots, or snow peas for extra vegetables. Stores well in refrigerator for up to 4 days - flavors improve over time.