Broccoli and Chickpea Stir Fry
High in protein and packed with flavours, this vegetarian stir fry is easy to throw together when you want a quick and nutritious meal. It pairs wonderfully with brown rice or quinoa if you’d like a base, but it’s also fantastic on its own!
Ingredients
2 cups broccoli florets
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1-inch piece of ginger, grated
1 red bell pepper, chopped
1 small red onion, chopped
2 tablespoons low-sodium soy sauce or tamari (for a gluten-free option)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
Red pepper flakes (optional)
Salt and pepper to taste
Optional garnishes: Sesame seeds, chopped green onions, cashews
Directions
Sauté Chickpeas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained chickpeas and cook for 5-7 minutes until they start to turn golden brown. Remove the chickpeas from the skillet and set aside.
Stir-Fry Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic and grated ginger for about a minute until fragrant. Add the broccoli, bell peppers and red onion. Stir-fry for 3-4 minutes until they begin to soften.
Add the chickpeas to the skillet and stir.
Prepare Sauce: In a small bowl, whisk together the soy sauce or tamari, rice vinegar, honey or maple syrup, red pepper flakes (if using), salt, and pepper.
Pour the sauce over the vegetables and chickpeas in the skillet. Stir-fry everything together for another 2-3 minutes until the sauce coats the ingredients evenly.
Final Touches: Serve with a sprinkle of sesame seeds, green onions, and cashews
