Broccoli Stir Fry with Chickpeas
This Broccoli Stir Fry with Chickpeas is quick, healthy, and full of flavor, making it an ideal weeknight meal for vegetarian or vegan diets.
Ingredients
Main Ingredients
- 2 cups broccoli florets Cut into similar-sized florets for even cooking.
- 1 can chickpeas, rinsed and drained Rinse well to reduce salt and enhance freshness.
- 2 tablespoons olive oil For sautéing.
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
For Serving
- Cooked rice or quinoa Serve over it for a complete meal.
Instructions
Cooking
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Add broccoli florets and cook for 5-6 minutes until bright green and tender.
- Stir in chickpeas and soy sauce, cooking for an additional 3-4 minutes.
- Drizzle with sesame oil, and season with salt and pepper to taste.
- Serve hot over cooked rice or quinoa.
Notes
Let the stir fry cool to room temperature before storing. It can be kept in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently to maintain texture.