This broccoli chickpea stir-fry is the perfect quick weeknight dinner. If you are looking for a delicious vegan meal to satisfy your hunger in under 30 minutes! This is the mal for you!
In our home we like to eat meat however with these insane grocery prices we are all dealing with now I am looking for alternative ideas for dinner. This stir fry is the perfect start to adding vegan or vegetarian options to our weekly meal planning.
Ingredients you will need to make broccoli chickpea stir-fry
- Olive oil – used for cooking, if you prefer a different kind of oil that is perfectly ok
- Onion – use what you have, in this particular recipe I used a red onion.
- Fresh garlic – if you dint have any on hand you can use about 2-3 tbsp of minced canned garlic, or 2-3 tsp of garlic powder.
- Fresh ginger- You can use powdered ginger if that is easier for you, use about 1-2 tsp.
- Onion powder
- Paprika – smoked or regular would be fine
- salt and pepper to taste
- Chili powder – if you don’t like spice you can leave this out, and in the opposite if you want more spice add more.
- Broccoli head- pre cut or whole cut into bite sized pieces, if you wish you could also substitute cauliflower.
- Vegetable broth – if you don’t have any and prefer to use chicken broth that will work also, obviously that would mean that it is no longer a full vegan or vegetarian meal so that is a personal preference.
- Chick peas rinsed and drained – also known as garbanzo beans
- cooked rice or rice noodles for serving
Sauce
- Water
- Soy sauce
- Balsamic vinegar – rice wine vinegar works also
- Maple syrup – or any other liquid sweetener you might prefer.
- Corn starch – helps to thicken the sauce
How to make broccoli chickpea stir-fry
1. Prepare the vegetables
peel and dice onion and garlic, wash and clean broccoli and cut into bite-sized florets
grate ginger, unless you are using ginger powder and set aside
2. Sauté the vegetables
in a large frying pan heat oil over medium heat and add onions to begin to sauté them add ginger and garlic once the onions start to become slightly translucent
3. Season with love
add remaining seasonings and season as you wish. adding more or less chilli powder, salt and pepper depending on your own personal taste.
4. Add broccoli
to the pan add broccoli and broth, simmer until the broccoli starts to become slightly tender.
5. Mix the sauce
in a separate bowl mix together ingredients for the sauce and stir until fully combined.
pour the sauce into the pan and mix completely before adding the chickpeas
6. Simmer chickpeas and broccoli
bring to a boil and allow to simmer for about 10 minutes until the chickpeas become slightly tender and the sauce has thickened.
cook rice or rice noodles according to instructions
7. Serve
serve in shallow bowl or plate with a bed of rice and top with the stir fry
sprinkle sesame seeds if you’re feeling fancy.
Broccoli Chickpea Stir-fry
Equipment
- 1 large frying pan
- 1 pot or rice cooker
Ingredients
- 1 tbsp olive oil
- 1 med onion
- 5 cloves fresh garlic
- 1 tbsp fresh ginger
- 1 tbsp onion powder
- 1½ tsp paprika
- salt and pepper to taste
- ¼ tsp chilli powder
- 1 med broccoli head
- ⅓ cup vegetable broth
- 1 15 oz can chickpeas rinsed and drained
- cooked rice or rice noodles for serving
Sauce
- ½ cup water
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp corn starch
Instructions
- peel and dice 1 med onion and 5 cloves fresh garlic, wash and clean 1 med broccoli head and cut into bite-sized florets1 med onion, 1 med broccoli head, 5 cloves fresh garlic
- grate 1 tbsp fresh ginger, unless you are using ginger powder and set aside1 tbsp fresh ginger
- in a large frying pan heat oil over medium heat and add onions to begin to sauté them add ginger and garlic once the onions start to become slightly translucent1 tbsp olive oil, 1 med onion, 5 cloves fresh garlic
- add remaining seasonings and season as you wish. adding more or less ¼ tsp chilli powder, salt and pepper depending on your own personal taste.1 tbsp onion powder, 1½ tsp paprika, salt and pepper, ¼ tsp chilli powder
- to the pan add broccoli and broth, simmer until the broccoli starts to become slightly tender.⅓ cup vegetable broth, 1 med broccoli head
- in a separate bowl mix together ingredients for the sauce and stir until fully combined.½ cup water, 3 tbsp soy sauce, 2 tbsp balsamic vinegar, 2 tbsp maple syrup, 1 tbsp corn starch
- pour the sauce into the pan and mix completely before adding the chickpeas1 15 oz can chickpeas
- bring to a boil and allow to simmer for about 10 minutes until the 1 15 oz can chickpeas become slightly tender and the sauce has thickened.
- cook rice or rice noodles according to instructionscooked rice or rice noodles for serving
- serve in shallow bowl or plate with a bed of rice and top with the stir fry
- sprinkle sesame seeds if you're feeling fancy.
