Chickpea & Broccoli Stir Fry

I think it’s the perfect time for some make-your-own takeout, how about you?

We’re taking our social distancing seriously and staying home as much as possible. For us, that means limiting our grocery store runs and takeout – but it doesn’t mean our food is boring!

Broccoli Chickpea Stir Fry 2

This easy, meatless dish is the perfect antidote if you’re craving takeout. And it comes together so fast, it’ll be on the table quicker than takeout anyway!

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Ingredients

  • 1 Tbsp. vegetable
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • Salt and pepper, to taste
  • 1 head broccoli, cut into florets
  • 1/3 cup vegetable broth
  • 1/2 cup water
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. cornstarch
  • 15 oz. can of chickpeas, rinsed and drained
  • Rice, for serving

Broccoli is one of the kids’ favorite veggies – especially when they’re sauced! – so this meal was an easy sell for everyone. I served this with brown rice – white rice or cauliflower rice would work too!

Directions

  • In a medium pan, heat the oil over medium heat. Add in the onion and cook for 5 minutes, until soft. Stir in the garlic, onion powder, paprika, salt and pepper and cook for another minute.
  • Add in the broccoli and vegetable broth. Cook for 10 minutes, or until broccoli is tender.
  • In a small bowl, whisk together the water, soy sauce, rice vinegar, honey, and cornstarch.
  • Add sauce to the pan, along with the chickpeas, and bring to a boil.
  • Reduce heat and let simmer for 5-10 minutes.
  • Serve over rice.

Altogether, this only takes about a half hour from start to finish – which is perfect for a weeknight! If you’re making rice to go alongside, I recommend starting it right before you start working on the stir fry.

What would you serve with Chickpea and Broccoli Stir Fry?

When we do make-your-own takeout nights, I love to make a few different things – after all, I’d be getting a few different things if I did takeout!

If you’re trying to keep the menu vegetarian, Crispy Orange Cauliflower, General Tso’s Cauliflower, Korean Vegetable Pancakes, and Honey Garlic Green Beans are all awesome options!

Want to add some meat? We love Freezer-friendly Chicken Fried Rice, Crunchy Honey Chicken, and Chicken Potstickers.

Recipe

Chickpea & Broccoli Stir Fry

Chickpea & Broccoli Stir Fry

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This quick Vegetarian dinner is perfect for weeknights!

Ingredients

  • 1 Tbsp. vegetable
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • Salt and pepper, to taste
  • 1 head broccoli, cut into florets
  • 1/3 cup vegetable broth
  • 1/2 cup water
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. cornstarch
  • 15 oz. can of chickpeas, rinsed and drained
  • Rice, for serving

Instructions

  1. In a medium pan, heat the oil over medium heat. Add in the onion and cook for 5 minutes, until soft. Stir in the garlic, onion powder, paprika, salt and pepper and cook for another minute.
  2. Add in the broccoli and vegetable broth. Cook for 10 minutes, or until broccoli is tender.
  3. In a small bowl, whisk together the water, soy sauce, rice vinegar, honey, and cornstarch.
  4. Add sauce to the pan, along with the chickpeas, and bring to a boil.
  5. Reduce heat and let simmer for 5-10 minutes.
  6. Serve over rice.

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