Description
Garlic Broccoli Stir Fry With Chickpeas is a quick and healthy vegan dinner featuring crisp-tender broccoli, protein-rich chickpeas, and a savory garlic ginger sauce. This easy one-pan recipe is perfect for busy weeknights, meal prep, and serving over rice, quinoa, or noodles.
Ingredients
Scale
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large head broccoli (about 5 cups florets)
- 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
- 1/2 cup (120 ml) vegetable broth
- 1/4 cup (60 ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1/4 cup (60 ml) water
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Cooked rice, for serving
- Optional garnish: sesame seeds and sliced green onions
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened.
- Stir in the garlic, ginger, onion powder, paprika, smoked paprika, cayenne (if using), salt, and black pepper. Cook for about 1 minute until fragrant.
- Add the broccoli florets and vegetable broth. Stir well, cover, and cook for 8 to 10 minutes until the broccoli is crisp-tender.
- Meanwhile, whisk together the soy sauce, rice vinegar, maple syrup, cornstarch, and water in a small bowl until smooth.
- Add the drained chickpeas to the skillet and stir to combine.
- Pour the prepared sauce over the broccoli and chickpeas. Stir continuously until the sauce thickens and evenly coats the vegetables, about 2 to 4 minutes.
- Taste and adjust seasoning with additional soy sauce, salt, pepper, or cayenne if desired.
- Serve hot over steamed rice and garnish with sesame seeds or green onions if preferred.
Notes
- Do not overcook the broccoli to maintain its bright color and crisp texture.
- Use tamari instead of soy sauce for a gluten-free version.
- Add bell peppers, mushrooms, carrots, or snap peas for extra vegetables.
- If the sauce becomes too thick, stir in a splash of vegetable broth or water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months and thaw overnight before reheating.
- Serve with rice, quinoa, cauliflower rice, or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe, without rice)
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg