Garlic Broccoli Stir Fry with Chickpeas
Bright green broccoli, tender chickpeas, and the bold aroma of garlic and ginger come together in this quick stir-fry. It’s a perfect choice for a healthy and flavorful meal that’s ready in just 20 minutes.
Whether you’re looking for a vegetarian main course or a versatile side dish, this recipe delivers simplicity and taste in every bite.
Why this dish stands out
- Quick and easy: Ready in just 20 minutes, this dish is perfect for busy weeknights.
- Flavor-packed: A savory garlic-ginger sauce adds depth with every bite.
- Nutritious: Loaded with fiber-rich chickpeas and vitamin-packed broccoli, it’s as healthy as it is satisfying.
Ingredients you’ll need
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How to make this broccoli and chickpea stir-fry
Start by heating the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger, stirring for about 30 seconds until they release their aroma.
Add the broccoli florets to the skillet and stir-fry for 3-4 minutes. You’ll know they’re ready when they turn a vibrant green and have a tender-crisp texture.
Next, stir in the chickpeas and cook for another 2-3 minutes until they are warmed through. Pour in the soy sauce and sesame oil, tossing everything together to coat evenly.
If you enjoy a bit of heat, sprinkle in the red pepper flakes at this stage. Season with salt and pepper to your liking, then remove the skillet from the heat.
Serve the dish hot, garnished with sesame seeds if desired. It’s ready to enjoy as a standalone meal or alongside your favorite sides.
Storage and leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat, stirring occasionally, until heated through.
Ingredient swaps to try
If you’re out of sesame oil, a small drizzle of peanut oil can provide a similar nutty flavor. For a gluten-free option, replace soy sauce with tamari or coconut aminos.
Expert tips for success
- Cut the broccoli florets into uniform sizes for even cooking.
- Don’t overcook the broccoli; aim for a tender-crisp texture to maintain its nutrients and crunch.
- For added protein, toss in some cooked tofu or tempeh alongside the chickpeas.
