Garlic Broccoli Stir Fry with Chickpeas
This vegan garlic broccoli stir fry is a quick, healthy, and flavorful weeknight dinner. Packed with protein from chickpeas, this stir fry is the perfect alternative to traditional takeout. It's gluten-free, low in fat, and incredibly easy to prepare in just one pan. Whether you're craving something savory, sweet, sour, or spicy, this dish has it all, making it a satisfying meal in only 25 minutes!
Broccoli Stir Fry: 1 tablespoon oil
1 onion, diced
5 garlic cloves, minced
1 heaping tablespoon fresh ginger, minced
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon smoked paprika
Black pepper & sea salt, to taste
Pinch of cayenne pepper
1 medium head of broccoli (450g), cut into small florets
⅓ cup (80 ml) vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
Cooked rice (for serving)
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 sweetener
1 tablespoon cornstarch
Directions:
1. Heat oil in a pan over medium heat. Add onion, garlic, ginger, and spices. Sauté for 3-4 minutes.
2. Add broccoli and vegetable broth. Stir-fry for about 10 minutes, until tender but still crisp.
3. In a bowl, mix the water, soy sauce, vinegar, maple syrup, and cornstarch to form the sauce.
4. Pour the sauce over the stir fry and add the chickpeas. Bring to a boil and cook for a few more minutes.
5. Adjust seasoning and serve alone or with rice.
Prep Time: 10 minutes
Kcal: 213 per serving (without rice)