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Broccoli Stir Fry with Chickpeas

A quick and healthy one-pan meal featuring vibrant broccoli and hearty chickpeas, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil For cooking
  • 4 cloves garlic, minced Use fresh for better flavor
  • 1 inch ginger, grated Use fresh for maximum flavor
  • 2 tablespoons soy sauce Substitute with tamari for gluten-free
  • 1 tablespoon sesame oil
  • to taste Salt and pepper
  • for serving Cooked rice or quinoa

Method
 

Cooking Instructions
  1. Heat olive oil in a large pan over medium heat.
  2. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
  3. Stir in broccoli florets, and cook for 3-4 minutes until tender.
  4. Add chickpeas, soy sauce, sesame oil, salt, and pepper.
  5. Cook for an additional 5-7 minutes, stirring occasionally.
  6. Serve hot over cooked rice or quinoa.

Notes

This stir fry keeps well in the fridge for about 3-4 days. Use fresh ginger and garlic for maximum flavor. Customize with other seasonal vegetables or proteins like tofu or shrimp.