A healthy and delicious stir fry featuring garlic, broccoli, and chickpeas, perfect for a quick meal.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Main Dish
Method:Stir Fry
Cuisine:Asian
Diet:Vegan
Ingredients
Scale
2 cups broccoli florets
1 can (15 ounces) chickpeas, drained and rinsed
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Cooked rice or quinoa for serving
Instructions
Heat olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they are bright green and slightly tender.
Stir in the chickpeas and continue to cook for another 2-3 minutes, allowing them to heat through.
Pour in the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Toss everything together until well combined and heated through, about 1-2 minutes.
Season with salt and pepper to taste.
Serve the stir fry over cooked rice or quinoa.
Notes
For added crunch, toss in some sliced bell peppers or snap peas during the stir-fry.
Substitute chickpeas with tofu or tempeh for a different protein source.