Broccoli Stir Fry with Chickpeas
A quick, nutritious, and delicious plant-based stir fry featuring broccoli and chickpeas, infused with garlic and ginger.
Ingredients
Main ingredients
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
Serving options
- Cooked rice or quinoa for serving
Instructions
Preparation
- Start by gathering all your ingredients and tools. Having everything ready will make the cooking process smooth and enjoyable.
- Place a large pan over medium heat and drizzle in 2 tablespoons of olive oil. Heat until shimmering.
- Add the minced garlic and grated ginger to the hot oil. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the broccoli florets to the pan and stir to coat. Cook for about 5 minutes, stirring frequently, until the broccoli turns vibrant green and is slightly tender but still crisp.
- Toss in the drained and rinsed chickpeas and stir. Allow to heat through for another 5 minutes.
- Pour in the soy sauce (or tamari) and stir everything together. Cook for an additional minute.
- Remove the pan from heat, drizzle sesame oil over the stir fry, and season with salt and pepper to taste.
- Serve the vibrant stir fry over a bed of cooked rice or quinoa.
Notes
To ensure leftovers stay fresh, store in an airtight container for 3-4 days or freeze for up to 2 months. Reheat in a skillet or microwave before serving.