Description
This quick and flavorful broccoli stir fry with chickpeas in a garlic-ginger sauce is the ultimate vegan weeknight dinner. Ready in just 25 minutes, this healthy, meat-free, and gluten-free takeout-style recipe is loaded with plant-based protein, vibrant veggies, and bold flavors. Perfect for busy nights, it’s a nutritious, low-fat dish that’s simple to prepare and sure to impress!
Ingredients
For the Stir Fry:
- 1 tbsp oil
- 1 onion, diced
- 5 garlic cloves, minced
- 1 heaped tbsp fresh ginger, minced
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp smoked paprika
- Black pepper and sea salt, to taste
- Pinch of cayenne pepper
- 1 medium head of broccoli (450 g), cut into small florets
- ⅓ cup (80 ml) vegetable broth
- 1 can (15 oz) chickpeas, rinsed and drained
- Cooked rice of choice, for serving
For the Sauce:
- ½ cup (120 ml) water
- 3 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp rice vinegar or balsamic vinegar
- 2 tbsp maple syrup or any other sweetener
- 1 tbsp cornstarch
Instructions
- Sauté Aromatics:
Heat oil in a pan over medium heat. Add onion, ginger, garlic, onion powder, paprika, smoked paprika, black pepper, sea salt, and cayenne pepper. Cook for 3-4 minutes until fragrant. - Cook Broccoli:
Add broccoli florets and vegetable broth to the pan. Stir well, cover, and cook for about 10 minutes until broccoli is tender but crisp. - Prepare the Sauce:
In a medium bowl, whisk water, soy sauce, vinegar, maple syrup, and cornstarch until smooth. - Combine and Simmer:
Pour the sauce into the pan and stir in the chickpeas. Bring to a boil, then reduce heat and simmer for 2-3 minutes until the sauce thickens. - Serve:
Adjust seasoning to taste. Serve hot over cooked rice and enjoy!
Notes
- Variation: Replace chickpeas with tofu or tempeh for variety.
- Spice Level: Adjust cayenne pepper to taste.
- Additional Vegetables: Add snap peas, carrots, or bell peppers for extra flavor and color.
- Make It Oil-Free: Use vegetable broth instead of oil for sautéing.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stir-Fry
- Cuisine: Asian-Inspired
