Broccoli & Chickpea Stir-Fry with Ginger Garlic Sauce
A fast, flavor-packed stir-fry with broccoli, chickpeas, and a tangy ginger-garlic sauce—delicious served over brown rice.
- Servings
4 - Prep Time
15 - Cook Time
15
Ingredients
- 1 head broccoli, chopped into florets
- 1 can chickpeas, drained and rinsed
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tsp cornstarch + 2 tbsp water
- Cooked brown rice for serving
Instructions
- In a small bowl, whisk together soy sauce, maple syrup, vinegar, and cornstarch slurry.
- In a large pan, stir-fry broccoli and carrots in a splash of water until just tender (6–8 minutes).
- Add chickpeas, garlic, and ginger. Stir-fry for 2 minutes.
- Pour in sauce and stir until thickened and heated through.
- Serve over cooked brown rice.