Description
A vibrant dish combining chickpeas and broccoli sautéed in a savory garlic sauce, perfect for a quick and delightful weeknight dinner.
Ingredients
Scale
- 1 can chickpeas
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, minced
- Red pepper flakes (optional)
Instructions
- Rinse and drain the chickpeas, cut the broccoli into small florets, and mince the garlic and ginger.
- In a large skillet or wok, heat the sesame oil over medium heat.
- Add minced garlic and ginger to the pan and cook for about 30 seconds until fragrant.
- Toss in the broccoli and stir-fry for about 3 to 4 minutes until bright green and tender-crisp.
- Add the rinsed chickpeas and continue to stir-fry for another 3 to 4 minutes.
- Drizzle in the soy sauce and sprinkle with red pepper flakes if using. Stir everything to coat well and cook for another minute until heated through.
- Remove from heat and serve immediately with rice or quinoa.
Notes
Feel free to customize your veggies by adding bell peppers or carrots. Adjust spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg