Broccoli Stir Fry with Chickpeas
A vibrant and nutritious stir fry featuring fresh broccoli and chickpeas, perfect for a cozy fall meal.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh, cut into florets
- 1 can chickpeas, rinsed and drained
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Oils
- 3 tablespoons soy sauce (or tamari for gluten-free) Use tamari for a gluten-free dish
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
Seasoning
- to taste Salt and pepper
For Serving
- as needed Cooked rice or quinoa Use as a base for the stir-fry
Instructions
Preparation
- Start by washing all your vegetables. Cut the broccoli into florets and slice the red bell pepper.
Cooking
- In a large skillet or wok, heat the olive oil and sesame oil over medium heat.
- Once the oil is hot, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
- Toss in the broccoli and bell pepper. Stir fry these veggies for around 5-7 minutes, or until they are tender-crisp.
- Add the rinsed chickpeas to the pan. Stir well to combine all the ingredients.
- Drizzle the soy sauce over the stir fry and mix everything together, ensuring the veggies and chickpeas are evenly coated. Cook for another 2-3 minutes.
- Adjust seasoning with salt and pepper if needed. Serve the stir fry over cooked rice or quinoa for a complete meal.
Notes
For a speedy dinner, prep your vegetables and sauce ahead of time. Use fresh ingredients for the best flavor, and avoid overcooking to retain texture. For extra heat, consider adding crushed red pepper flakes or a splash of sriracha.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 500mgFiber: 10gSugar: 5g
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