Garlic Broccoli Stir Fry With Chickpeas | Flavorful Recipe
A quick and easy plant-based stir fry packed with garlic flavor, tender broccoli, and protein-rich chickpeas.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired / Vegan
- Diet: Vegan
Ingredients
3 cups broccoli florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons sesame oil or olive oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar or lime juice
1 teaspoon cornstarch + 2 tablespoons water (for thickening)
1/4 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds, for garnish
Cooked rice or quinoa, for serving
Instructions
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and cornstarch slurry. Set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add garlic (and ginger if using) and sauté for 30 seconds until fragrant.
Toss in broccoli florets and stir fry for 3–4 minutes until bright green and tender-crisp.
Add chickpeas and stir well to combine.
Pour in the sauce and cook for another 2–3 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
Sprinkle with sesame seeds and red pepper flakes before serving.
Serve hot over rice or quinoa.
Notes
For extra crunch, add sliced bell peppers, snap peas, or carrots.
Adjust sweetness by reducing or increasing maple syrup.
Leftovers store well for 3 days in the fridge — perfect for meal prep!
Make it oil-free by sautéing with a splash of vegetable broth instead of oil.
