Description
A warm, fragrant stir fry featuring vibrant broccoli and nutty chickpeas, perfect for busy weeknights.
Ingredients
Scale
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup (optional)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and grated ginger to the pan, sautéing for about 1 minute until fragrant.
- Toss in the broccoli florets and chickpeas, stirring to combine all the delightful ingredients.
- Pour in the soy sauce and maple syrup, if you’re using it. Cook for about 5–7 minutes, stirring occasionally until the broccoli is tender but still vibrant green.
- Season with salt and pepper to taste.
- Serve your stir fry over a fluffy bed of cooked rice or quinoa, and enjoy every comforting bite!
Notes
Chop veggies in advance for quicker cooking. Leftovers can be stored in an airtight container for about 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg