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Garlic Broccoli Stir Fry With Chickpeas

Garlic Broccoli Stir Fry With Chickpeas for a Healthy Dinner

A vibrant Garlic Broccoli Stir Fry with Chickpeas that's quick, delicious, and fits vegan and gluten-free diets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 2 tablespoons oil can use avocado or canola oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon onion powder optional
  • 1 teaspoon paprika
  • to taste black pepper
  • to taste sea salt
  • 1 pinch cayenne pepper optional
  • 4 cups broccoli cut into small florets
  • 1 cup vegetable broth
  • 1 can chickpeas drained and rinsed
For the Sauce
  • 1/4 cup water
  • 2 tablespoons soy sauce gluten-free if needed
  • 1 tablespoon rice vinegar can substitute with balsamic vinegar
  • 1 tablespoon maple syrup can substitute with agave or honey if not strictly vegan
  • 1 tablespoon cornstarch can use arrowroot as an alternative
Serving Suggestions
  • as desired cups cooked rice or quinoa

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions
  1. In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Allow the oil to shimmer gently.
  2. Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of minced fresh ginger to the hot oil. Sauté for 3-4 minutes until the onion becomes translucent.
  3. Stir in 1 teaspoon of onion powder, 1 teaspoon of paprika, and a pinch of black pepper with sea salt. Add a dash of cayenne pepper if desired.
  4. Introduce 4 cups of small broccoli florets to the pan along with 1 cup of vegetable broth. Cover the skillet and let it cook for about 7-10 minutes.
  5. In a separate bowl, whisk together 1/4 cup of water, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of maple syrup. Mix until smooth.
  6. Pour the sauce mixture into the skillet with the broccoli. Add 1 can of drained and rinsed chickpeas and simmer for another 3-5 minutes.
  7. Taste and adjust seasonings as desired. Remove the skillet from heat.
  8. Serve hot over cooked rice, quinoa, or your grain of choice. Garnish with sesame seeds or fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgPotassium: 500mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without rice for up to 2 months. Reheat thoroughly before serving.

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