- 1 tbsp Oil
- 1 Onion diced
- 5 cloves Garlic minced
- 1 tbsp Fresh Ginger minced
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Smoked Paprika
- Salt & Pepper to taste
- Cayenne Pepper a pinch
- 1 medium head of Broccoli cut into small florets, about 450 g
- 1/3 cup Vegetable Broth
- 15 oz can Chickpeas rinsed and drained
- Cooked Rice for serving
- 1/2 cup Water
- 3 tbsp Soy Sauce or use tamari
- 2 tbsp Rice Vinegar or balsamic vinegar
- 2 tbsp Maple Syrup or any other sweetener
- 1 tbsp Cornstarch
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
- Please note that restaurant stir fry recipes contain a lot of oil. If you aren’t used to low-fat cooking, you might not like this healthier stir fry version. If you don’t mind oil, feel free to add more oil to taste.