Vegan Chickpea Broccoli Stir Fry

5 from 1 vote

Vegan Chickpea Broccoli Stir Fry

This Vegan Chickpea Broccoli Stir Fry is full of garlic, ginger and scallion and is finished with an easy stir fry sauce for a simple and delicious vegetarian and gluten-free dinner recipe.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 120kcal

Author: Megan Calipari

Cost: $3

Equipment

1 12 Inch Skillet with Lid
1 Cutting Board
1 Chefs Knife
Measuring Cups and Spoons

Ingredients

For the Stir Fry Sauce

1-2 tablespoon Sambal Oelek Chili Paste See Note
4 teaspoon Low Sodium Soy Sauce
1 tablespoon Rice Vinegar see note
1 tablespoon Agave Nectar
1 tablespoon Cornstarch
½ Cup Water

For the Stir Fry

2 tablespoon Neutral Oil, divided see note
10 oz Broccoli Florets about 5 Cups of florets
2 tablespoon Water
2 Medium Cloves of Garlic, minced
1 Inch Piece of Ginger, peeled and minced
1 Small Bunch of Scallions, thinly sliced white and light green parts only
1 15 ounce Can of Chickpeas, drained and rinsed

To Garnish

Dark Green Tops of the Scallions, thinly sliced

Instructions

Mix the Stir Fry Sauce

In a cup or jar, combine chili paste, soy sauce, rice vinegar, agave nectar, cornstarch and water. Whisk well to combine and set aside.
1-2 tablespoon Sambal Oelek Chili Paste, 4 teaspoon Low Sodium Soy Sauce, 1 tablespoon Rice Vinegar, 1 tablespoon Agave Nectar, 1 tablespoon Cornstarch, ½ Cup Water

To Make the Stir Fry

Heat a 12-inch skillet over medium heat. Once it's hot, add 1 tablespoon of oil and the broccoli florets. Cook, stirring occasionally for 3 minutes.
2 tablespoon Neutral Oil, divided, 10 oz Broccoli Florets
Add 2 tablespoons of water into the skillet and immediately place the lid on the skillet. Allow to cook, stirring occasionally for 3 minutes.
2 tablespoon Water
Remove the lid. Push the broccoli to the sides of the skillet. Into the middle of the skillet, add the remaining tablespoon of oil and the garlic, ginger and scallions. Cook, stirring occasionally until fragrant, 1-2 minutes.
2 Medium Cloves of Garlic, minced, 1 Inch Piece of Ginger, peeled and minced, 1 Small Bunch of Scallions, thinly sliced
Add the chickpeas to the skillet. Stir the sauce once more and add it to the pan. Cook until the sauce simmers and thickens, 1-2 minutes.
1 15 ounce Can of Chickpeas, drained and rinsed
Serve over rice and garnish with the scallion tops.
Dark Green Tops of the Scallions, thinly sliced

Notes

I like Huy Fong Sambal Oelek chili paste for this recipe. If you like spicy food, add 2 tablespoons, if you don't love spice, just use one tablespoon.

Be sure to use unseasoned rice vinegar for this recipe.

For the neutral oil, you can use avocado oil, canola oil or grapeseed oil.

Nutrition