Description
This quick and healthy Garlic Broccoli Stir Fry with Chickpeas combines tender broccoli and protein-packed chickpeas in a flavorful garlic-ginger sauce. Perfect for vegan, gluten-free, and low-fat diets, it’s a one-pan recipe ready in just 25 minutes.
Ingredients
For the Stir Fry:
- 1 tablespoon oil
- 1 onion, diced
- 5 garlic cloves, minced
- 1 heaped tablespoon fresh ginger, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- Black pepper and sea salt, to taste
- Pinch of cayenne pepper
- 1 medium head of broccoli (about 450g), cut into small florets
- ⅓ cup (80 ml) vegetable broth
- 1 (15 oz) can chickpeas, rinsed and drained
- Cooked rice of choice, for serving
For the Sauce:
- ½ cup (120 ml) 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
- Sauté Aromatics: Heat oil in a pan over medium heat. Add onion, garlic, ginger, onion powder, paprika, smoked paprika, black pepper, sea salt, and cayenne. Cook for 3-4 minutes until fragrant.
- Cook Broccoli: Add broccoli florets and vegetable broth. Cover and cook for 10 minutes, until the broccoli is tender but still crisp.
- Prepare Sauce: In a bowl, whisk water, soy sauce, vinegar, maple syrup, and cornstarch until smooth.
- Combine Ingredients: Pour the sauce into the pan, add chickpeas, and stir. Bring to a boil, then simmer for a few minutes until the sauce thickens. Adjust seasoning to taste.
- Serve: Serve the stir fry hot over cooked rice of your choice.
Notes
- For more protein, replace or combine chickpeas with tofu or tempeh.
- Adjust the spice level by increasing or decreasing cayenne or adding chili flakes.
- Use frozen broccoli if fresh isn’t available, ensuring it’s thawed and drained.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
