GARLIC BROCCOLI STIR FRY WITH CHICKPEAS

Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it’s geared up in approximately 25 mins. The wholesome takeout recipe is meat-unfastened, gluten-loose, low in fats, and very simple!

Most stir fry recipes comprise either beef or hen but not this garlic broccoli stir fry recipe. It’s a vegan model which incorporates healthy plant-primarily based protein from chickpeas! Why might you like this brief and easy broccoli stir fry?

GARLIC BROCCOLI STIR FRY WITH CHICKPEAS

THE WAY TO MAKE GARLIC BROCCOLI STIR FRY?

That is a completely easy weeknight dinner which only calls for one skillet and more than one components.

• Sautè onion, ginger, garlic, and all spices in a pan over medium warmness.
• upload broccoli and vegetable broth. Fry until the broccoli is gentle but no longer soft.
• Meanwhile, put together the flavorful sauce.
• Pour the sauce inside the pan and add rinsed and drained chickpeas.
• Fry for a in addition couple of minutes, serve on my own or with cooked rice.

BROCCOLI TOFU STIR FRY

If you may’t consume chickpeas or need to attempt a variant of this recipe, why no longer make tofu broccoli stir fry?! It’s also easy to make and all you need in addition is company tofu.

• No need to press it, simply drain and pat dry the tofu.
• Slice it into cubes and coat with a touch cornstarch.
• Fry tofu in a pan with a few oil for approximately 10-15 minutes or till crispy from all sides.
• Cast off tofu from the pan and cook the broccoli as said in the recipe under.

INGREDIENTS:

Broccoli Stir Fry:

• 1 tablespoon oil (see recipe notes)
• 1 onion diced
• 5 garlic cloves minced
• 1 heaped tablespoon fresh ginger minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• Black pepper & sea salt to taste
• Pinch of cayenne pepper
• 1 (450 g) medium head of broccoli cut into small florets
• 1/3 cup (80 ml) vegetable broth
• One 15 oz can of chickpeas rinsed and drained
• Cooked rice of choice for serving

Sauce:

• 1/2 cup (120 ml) of water
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar or balsamic vinegar
• 2 tablespoons maple syrup or any other sweetener
• 1 tablespoon cornstarch

INSTRUCTIONS:

1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
4. Pour the sauce in the pan and add chickpeas.
5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
7. Serve alone or with cooked rice. Enjoy!

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