Broccoli Stir Fry with Chickpeas
A vibrant and nutritious stir fry featuring crunchy broccoli and protein-packed chickpeas, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 head broccoli, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Salt and pepper, to taste
Optional Add-Ins
- Red bell peppers, snow peas, or carrots For added color and flavor.
- Sesame seeds or chopped green onions For garnish.
Instructions
Preparation
- Start by washing and cutting your broccoli into small florets. Set aside your minced garlic and grated ginger.
Cooking
- In a large skillet or wok, heat the olive oil over medium heat.
- Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant.
- Toss in the broccoli florets and stir-fry for 3-5 minutes until they start to soften but remain crunchy.
- Add the drained chickpeas to the pan, mixing well with the broccoli.
- Pour in the soy sauce and vegetable broth, allowing the mixture to simmer for an additional 5 minutes.
- Finish with salt and pepper to taste.
- Transfer your stir fry to a serving dish and enjoy!
Notes
Cooking in batches helps to cook evenly. Use fresh ingredients for better flavor, and adjust sauce levels for your preference.