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Garlic Broccoli Stir Fry w/Chickpeas

Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it's ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • Broccoli Stir Fry:
  • 1 tablespoon oil *see recipe notes
  • 1 onion diced
  • 5 garlic cloves minced
  • 1 heaped tablespoon fresh ginger minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • Black pepper & sea salt to taste
  • Pinch of cayenne pepper
  • 1 450 g medium head of broccoli cut into small florets
  • 1/3 cup 80 ml vegetable broth
  • 1 15 oz can of chickpeas rinsed and drained
  • Cooked rice of choice for serving
  • Sauce:
  • 1/2 cup 120 ml of 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

  • Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
  • Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  • Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
  • Pour the sauce in the pan and add chickpeas.
  • Bring to a boil until the sauce simmers. Fry for a further few minutes.
  • Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
  • Serve alone or with cooked rice. Enjoy!

Notes

Please note that restaurant stir fry recipes contain a lot of oil. If you aren't used to low-fat cooking, you might not like this healthier stir fry version. If you don't mind oil, feel free to add more oil to taste.