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Garlic Broccoli Stir Fry with Chickpeas – Quick, Bold, and Plant-Powered

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A quick, bold stir fry made with garlic, crisp broccoli, and chickpeas in a savory sesame-soy sauce. Vegan, high-protein, and ready in 20 minutes.

Ingredients

Scale

  • 3 cups broccoli florets

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 4–5 garlic cloves, minced or sliced

  • 1 tsp grated ginger (optional)

  • 1 tbsp sesame oil

  • 1 tbsp neutral oil (avocado, canola)

  • 2 tbsp water

  • Garnish: sesame seeds, green onions

For the Sauce:

  • 3 tbsp soy sauce or tamari

  • 1 tbsp rice vinegar or lemon juice

  • 1 tsp sesame oil

  • 1 tsp maple syrup or brown sugar

  • ½ tsp chili flakes (optional)

  • 1 tsp cornstarch mixed with 2 tbsp water

Instructions

  • Heat oil in a large pan. Stir-fry broccoli 3–4 mins, then steam with 2 tbsp water for 2 mins.

  • Push broccoli aside. Add garlic (and ginger), sauté until fragrant.

  • Add chickpeas, toss everything together.

  • Pour in sauce and cornstarch slurry. Stir and cook 2–3 mins until thickened.

  • Garnish and serve hot over rice or noodles.

Notes

Use tamari for gluten-free. Add tofu or cashews for more protein. Keeps 3–4 days in fridge.

Find it online: https://mymommeals.com/garlic-broccoli-stir-fry-with-chickpeas-quick-bold-and-plant-powered/