In the world of sharing plant based recipes, I’ll admit, I often find myself gravitating towards the indulgent, borderline-junk-food creations. However, let’s not dismiss the culinary wonders that a wholesome Chickpea and Broccoli Stir Fry can offer! It’s a true star in its own right.
Amidst the vibrant chaos of my kitchen, I couldn’t help but notice the sheer beauty of this stir fry. The post-meal satisfaction is unmatched. There’s something oddly fulfilling about nourishing your body with a dish that not only tastes fantastic but also leaves you feeling energized and revitalized.
Now, let’s talk about the taste. This stir Chickpea Broccoli Stir Fry turned out nothing short of amazing! It’s a culinary symphony that hits all the right notes—flavorful, hearty, and perfect for those busy nights! The chickpeas take center stage, providing the protein. Sometimes I switch out the chickpeas and add tofu instead for protein.
What makes this recipe even more brilliant is its versatility. It’s a great solution for those moments when your fridge is holding onto leftover veggies. The sauce, oh, the sauce! This stir fry sauce recipe can be used on so many different veggie combos!
This Chickpea and Broccoli Stir Fry is the kind of dish that proves healthy eating can be a delicious affair—one that’s as satisfying to the palate as it is pleasing to the eye. Enjoy!
Ingredients
- 2 tbl sesame oil
- 1 can of chickpea drained
- Diced red onion
- Mushrooms sliced
- Shredded carrots
- Chopped broccoli
- 4 tbl garlic
- Sauce
- 5 tbl soy sauce
- 2 tbl rice vinegar
- 2 tsp pepper
- 2 tbl maple syrup
- 1 tbl cornstarch
- Onion powder
- Garlic powder
- 1tsp fresh ginger
- 1 tbl sesame oil
Instructions
- Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat.
- Add diced red onion and sauté
- Add sliced mushrooms and shredded carrots, cooking until they begin to soften.
- Incorporate the chopped broccoli and drained chickpeas, stirring continuously for even cooking.
- Make the Sauce:
- In a separate bowl, whisk together soy sauce, rice vinegar, black pepper, maple syrup, cornstarch, onion powder, garlic powder, fresh ginger, and sesame oil until well combined
- Combine and Stir-Fry:
- Pour the prepared sauce over the vegetables in the wok, ensuring an even coating.
- Continue to stir-fry the mixture, allowing the sauce to thicken and coat the vegetables evenly.
- Serve:
- Once the vegetables are tender-crisp and the sauce has reached the desired consistency, remove the stir-fry from heat.
- Serve over steamed rice