Ingredients
- 2 cups broccoli florets
- 1 cup cooked chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the broccoli florets and stir-fry for 4–5 minutes until bright green and tender-crisp.
- Add the chickpeas and cook for another 2–3 minutes until heated through.
- Lower the heat and add soy sauce, sesame oil, black pepper, and salt.
- Toss gently until everything is evenly coated.
- Serve immediately while hot.
Notes
- Do not overcook the garlic to avoid bitterness.
- Frozen broccoli can be used if thawed and dried first.
- Tamari can be substituted for soy sauce for a gluten-free option.
- Best served fresh for optimal texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
