By ElaVegan

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!

Garlic-Broccoli-stir-fry-with-chickpeas-and-rice

Ingredients

Broccoli Stir Fry

  • 1 tbsp oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 heaped tbsp fresh ginger, minced
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt & pepper to taste
  • pinch of cayenne pepper
  • 1 medium broccoli (cut into small florets, 450g)
  • 1/3 cup / 80ml vegetable broth
  • one 15oz can of chickpeas, rinsed and drained
  • cooked rice of choice, for serving

Sauce

  • 1/2 cup of water (120ml)
  • 3 tbsp soy sauce
  • 2 tbsp rice or balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch

Preparation

  1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.

  2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.

  4. Pour the sauce in the pan and add chickpeas.
  5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
  6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
  7. Serve alone or with cooked rice. Enjoy!

This recipe was republished with permission from ElaVegan. Find the original recipe here.

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