Description
A quick and nourishing stir fry featuring chickpeas and broccoli in a flavorful garlic sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- 1/4 cup water
- 1 tsp cornstarch
Instructions
- Heat olive oil in a large pan or wok over medium heat. Add the sliced onion and sauté for 2–3 minutes until translucent.
- Add broccoli florets, red bell pepper, and carrot to the pan. Stir fry for 5–6 minutes until vegetables are tender but still crisp.
- Add chickpeas to the pan and cook for another 2 minutes, stirring occasionally.
- In a small bowl, whisk together minced garlic, soy sauce, maple syrup, grated ginger, red pepper flakes, water, and cornstarch to make the sauce.
- Pour the sauce over the stir fry and mix well. Cook for 2–3 minutes until the sauce thickens and coats the vegetables and chickpeas evenly.
- Remove from heat and serve hot over rice or quinoa.
Notes
Pair with rice or quinoa for a complete meal; this dish also travels well and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg