Description
This Garlic Broccoli Stir Fry with Chickpeas is a quick and vibrant dish that combines fresh broccoli, hearty chickpeas, and robust flavors of garlic and ginger. Perfect for busy weeknights, it packs nutritious ingredients for a delightful meal in under 25 minutes.
Ingredients
Scale
- 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
Instructions
- Heat oil in a large pan over medium heat.
- Sauté diced onion, ginger, and garlic until onion is translucent (3-4 minutes).
- Add broccoli florets and vegetable broth; stir-fry until broccoli is bright and tender (8-10 minutes).
- Whisk together water, soy sauce, vinegar, maple syrup, and cornstarch in a bowl to make the sauce.
- Pour sauce over vegetables; add chickpeas and bring to a gentle boil, stirring until sauce thickens.
- Season to taste and serve over rice or on its own.
Notes
Store leftovers in the fridge for up to 3 days or freeze for 3 months.
Use fresh vegetables for best flavor and texture; frozen may work with adjustments.
Customize with your choice of protein or additional veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 660mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg