Description
Enjoy a delightful blend of garlic, fresh broccoli, and chickpeas in this quick stir fry. Packed with flavor and nutrition, it’s an ideal weeknight dinner!
Ingredients
Scale
- 1 tablespoon oil
- 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 medium head of broccoli (cut into small florets)
- 1/3 cup vegetable broth
- 1 (15 oz) can of chickpeas (rinsed and drained)
- Cooked rice of choice (for serving)
- 1/2 cup of 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.
- Add diced onion, minced garlic, ginger, and spices; sauté until fragrant.
- Incorporate broccoli and vegetable broth; fry until tender yet crisp.
- Mix sauce ingredients in a bowl until cornstarch dissolves.
- Add sauce and chickpeas to pan; simmer until sauce thickens.
- Taste and adjust seasonings as desired.
- Serve over cooked rice or on its own.
Notes
Store leftovers in an airtight container for up to 3 days.
For freezing, portion into bags and store for a maximum of 3 months.
Add a splash of water when reheating to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg