Garlic Broccoli Stir Fry (Print Version)

Tender broccoli and chickpeas in a savory Asian-inspired sauce with aromatic garlic, ginger and spices served over rice.

# Ingredients:

01 - 1 tablespoon oil

02 - 1 onion, diced

03 - 5 garlic cloves, minced

04 - 1 heaped tablespoon fresh ginger, minced

05 - 1 teaspoon onion powder

06 - 1 teaspoon paprika

07 - ½ teaspoon smoked paprika

08 - Black pepper and sea salt, to taste

09 - Pinch of cayenne pepper

10 - 1 medium head of broccoli (450 g), cut into small florets

11 - ⅓ cup (80 ml) vegetable broth

12 - 1 can (15 oz) chickpeas, rinsed and drained

13 - Cooked rice of choice for serving

14 - ½ cup (120 ml) water

15 - 3 tablespoons soy sauce (gluten-free if needed)

16 - 2 tablespoons rice vinegar or balsamic vinegar

17 - 2 tablespoons maple syrup or any other sweetener

18 - 1 tablespoon cornstarch

01 - Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.

02 - Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.

03 - In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.

04 - Pour the sauce in the pan and add chickpeas. Bring to a boil until the sauce simmers. Fry for a further few minutes.

05 - Taste and adjust seasonings. Add more salt, pepper, or cayenne pepper if needed. Serve alone or with cooked rice.