Description
A quick and easy recipe for a vibrant and nutritious broccoli stir fry featuring chickpeas. Perfect for weeknight dinners.
Ingredients
Scale
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 4 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
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large pan over medium heat for about 30 seconds.
- Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add broccoli florets and stir-fry for 3-4 minutes until bright green but tender-crisp.
- Stir in chickpeas, soy sauce, and sesame oil, cooking for another 3-4 minutes.
- Season with salt and pepper to taste and stir to blend.
- Serve over cooked rice or quinoa, garnished with sesame seeds if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be made ahead by prepping ingredients in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg