Garlic Broccoli Stir Fry With Chickpeas
A quick, flavorful vegan stir-fry featuring crispy broccoli and protein-rich chickpeas in a savory garlic-ginger sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan, Vegetarian
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
2 tablespoons maple syrup
1 tablespoon cornstarch
Instructions
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
Notes
- *For the oil, a neutral oil like avocado is recommended. For flavor, a dash of toasted sesame oil can be added at the end of cooking.
- Use tamari instead of soy sauce for a gluten-free version.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 213 kcal
- Sugar: 11.7 g
- Sodium: Varies based on soy sauce
- Fat: 5.6 g
- Saturated Fat: 0.7 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7.5 g
- Protein: 9.1 g
- Cholesterol: 0 mg