Ingredients
Scale
1 tablespoon oil
1 onion (diced)
5 garlic cloves (minced)
1 heaped tablespoon fresh ginger (minced)
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon smoked paprika
Black pepper & sea salt (to taste)
Pinch of cayenne pepper
1 medium head of broccoli (cut into small florets)
1/3 cup vegetable broth
1 (15 oz) can of chickpeas (rinsed and drained)
1/2 cup of water
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch
Instructions
- 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 for about 10 minutes until tender.
- In a medium bowl, whisk together water, soy sauce, vinegar, maple syrup, and cornstarch to create the sauce.
- Pour the sauce into the pan and add the chickpeas.
- Bring the mixture to a boil and let it simmer for a few minutes until the sauce thickens.
- Adjust seasonings to taste and serve with cooked rice.
Notes
- Use gluten-free soy sauce or tamari if needed.
- Do not overcook the broccoli to maintain a nice crunch.
- Add red pepper flakes for extra heat.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 213 kcal
- Sugar: 11.7 g
- Sodium: 750 mg
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7.5 g
- Protein: 9.1 g
- Cholesterol: 0 mg