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Colorful broccoli stir fry with chickpeas and vegetables in a pan

Broccoli Stir Fry with Chickpeas

A vibrant, guilt-free stir fry filled with crunchy broccoli and protein-rich chickpeas, perfect for a quick and budget-friendly meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Fresh or frozen, thawed
  • 1 can chickpeas, drained and rinsed Can substitute with beans or tofu
  • 2 tablespoons olive oil For cooking
  • 3 cloves garlic, minced Adds flavor
  • 1 inch ginger, grated Enhances the taste
  • 2 tablespoons soy sauce or tamari Adjust to taste
  • 1 tablespoon maple syrup (optional) For a touch of sweetness
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional) For added crunch

Method
 

Preparation
  1. Heat olive oil in a large pan over medium heat.
  2. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
  3. Toss in broccoli florets and chickpeas. Stir-fry for about 5-7 minutes until the broccoli is tender but still crisp.
  4. Pour in soy sauce and maple syrup; stir well to combine.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with sesame seeds if desired.

Notes

Storing: Can be stored in the fridge for about 3-4 days or frozen for up to 2 months. Reheat with a splash of water or soy sauce.