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GARLIC BROCCOLI STIR FRY WITH CHICKPEAS

Garlic Broccoli Stir Fry with Chickpeas

This flavorful vegan stir fry combines broccoli florets and chickpeas in a delicious garlic-ginger sauce, creating a wholesome weeknight meal that comes together in one pan. The dish features tender-crisp broccoli, protein-rich chickpeas, and a perfectly balanced sauce with soy, vinegar, and maple syrup. It's ready in about 25 minutes and delivers restaurant-quality flavor with simple, affordable ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp oil
  • 1 onion (diced)
  • 5 garlic cloves (minced)
  • 1 heaped tbsp fresh ginger (minced)
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt & pepper to taste
  • pinch of cayenne pepper
  • 1 medium broccoli (cut into small florets, 450g)
  • 1/3 cup / 80ml vegetable broth
  • one 15oz can of chickpeas (rinsed and drained)
  • cooked rice of choice (for serving)
  • 1/2 cup of water (120ml)
  • 3 tbsp soy sauce
  • 2 tbsp rice or balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch

Equipment

  • 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.
  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

Customize with bell peppers, carrots, or snow peas. Serve over rice or quinoa. Store leftovers in airtight containers for up to 4 days. Add splash of water when reheating.