Description
Enjoy a vibrant Garlic Broccoli Stir Fry with Chickpeas that is quick, flavorful, and healthy. Packed with garlic and ginger, this dish is perfect for a busy night or a family feast!
Ingredients
Scale
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon onion powder (optional)
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- Black pepper and sea salt, to taste
- Pinch of cayenne pepper (optional)
- 1 medium head of broccoli, cut into small florets
- 1/3 cup vegetable broth
- 1 (15 oz) can chickpeas, rinsed and drained
- Cooked rice, for serving
- 1/2 cup water
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
Instructions
- Heat oil in a large pan over medium heat and sauté onion, garlic, ginger, and spices for 3-4 minutes.
- Add broccoli florets and vegetable broth; stir and cook for about 10 minutes until broccoli is tender yet crisp.
- Combine water, soy sauce, vinegar, maple syrup, and cornstarch in a bowl; whisk until smooth.
- Pour the sauce into the pan and add chickpeas; stir and bring to a gentle boil.
- Allow to simmer for a few minutes; adjust seasonings to taste before serving over cooked rice.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze for up to three months in a freezer-safe container.
Reheat gently on the stove with a splash of water to refresh the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg