Garlic Broccoli Stir Fry (Print)

Broccoli and chickpeas in a gingery garlic sauce make for a quick, flavorful, plant-based meal.

# What You'll Need:

→ Broccoli Stir Fry

01 - 1 tablespoon oil
02 - 1 onion, diced
03 - 5 garlic cloves, minced
04 - 1 heaped tablespoon fresh ginger, minced
05 - 1 teaspoon onion powder
06 - 1 teaspoon paprika
07 - ½ teaspoon smoked paprika
08 - Black pepper and sea salt, to taste
09 - Pinch of cayenne pepper
10 - 1 medium head of broccoli (450 g), cut into small florets
11 - ⅓ cup (80 ml) vegetable broth
12 - 1 (15 oz) can of chickpeas, rinsed and drained
13 - Cooked rice of choice, for serving

→ Sauce

14 - ½ cup (120 ml) water
15 - 3 tablespoons soy sauce (gluten-free if needed)
16 - 2 tablespoons rice vinegar or balsamic vinegar
17 - 2 tablespoons maple syrup or any other sweetener
18 - 1 tablespoon cornstarch

# How to Make It:

01 - Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
02 - Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
03 - In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk until smooth.
04 - Pour the sauce into the pan and add chickpeas. Bring to a boil until the sauce simmers. Fry for a further few minutes.
05 - Taste and adjust seasonings. Add more salt, pepper, or cayenne pepper if needed. Serve alone or with cooked rice. Enjoy!

# Additional Notes:

01 - This is a lower-fat stir fry version. Feel free to add more oil if desired for a richer flavor.

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