Description
Garlic Broccoli Stir Fry is your go-to weeknight meal that’s both quick and bursting with flavor. In just 25 minutes, you can whip up this vegan delight featuring crisp broccoli and protein-packed chickpeas, all tossed in a delectable garlic-ginger sauce. Perfect for busy evenings, this dish is not only gluten-free and low in fat but also versatile enough to serve as a main course or a side. Whether you’re meal prepping or cooking for the family, this flavorful stir fry will satisfy everyone at the table.
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)
- 1/2 cup 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 large frying pan over medium heat.
- Sauté diced onion, ginger, garlic, and spices for 3–4 minutes until fragrant.
- Add broccoli florets and vegetable broth; cook until broccoli is tender yet vibrant (about 10 minutes).
- In a bowl, whisk together sauce ingredients until smooth; pour into the pan with chickpeas.
- Bring to a boil to thicken the sauce slightly; adjust seasonings to taste.
- Serve hot alone or over cooked rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg