Description
This Garlic Broccoli Stir Fry with Chickpeas is a flavorful, healthy, and protein-packed vegan recipe perfect for quick weeknight dinners. With crunchy broccoli, tender chickpeas, and a garlicky stir-fry sauce, this gluten-free dish is ready in under 30 minutes and ideal for meal prep.
Ingredients
- Broccoli florets
- Cooked chickpeas (canned or homemade)
- Garlic cloves, minced
- Soy sauce or tamari
- Sesame oil or olive oil
- Fresh ginger, grated (optional)
- Red pepper flakes (optional)
- Cornstarch
- Water
- Green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add garlic (and ginger if using) and sauté until fragrant, about 30 seconds.
- Add broccoli florets and stir-fry for 5–6 minutes until bright green and tender-crisp.
- Stir in the chickpeas and cook for another 2–3 minutes until warmed through.
- In a small bowl, mix soy sauce, water, cornstarch, and red pepper flakes.
- Pour the sauce into the skillet and stir until the sauce thickens and coats the vegetables.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Swap broccoli with broccolini, green beans, or bell peppers for variation.
- Add a splash of maple syrup or honey for a sweet twist.
- Serve over rice, noodles, or quinoa.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or microwave, adding water if the sauce gets too thick.
