Description
A comforting and quick Broccoli Stir Fry with protein-packed chickpeas, perfect for busy weeknights.
Ingredients
Scale
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- Stir in the broccoli florets and chickpeas for an even cook.
- Pour in the soy sauce and sesame oil, mixing everything together.
- Cook for about 5-7 minutes, or until the broccoli is tender but still crisp.
- Season with salt and pepper to taste.
- Serve warm, garnished with sesame seeds if desired.
Notes
Chop veggies the night before to save time. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg