Chickpea and Roasted Broccoli Stir Fry
A fast, flavorful, and healthy one-pan dish, this Vegan Chickpea Broccoli Stir Fry combines tender broccoli, hearty chickpeas, and a savory-sweet sauce infused with garlic, ginger, and scallions. Perfect for weeknights, it’s ready in just 15 minutes and makes a satisfying, plant-based dinner served over rice.
Equipment
- 1 (12-inch) skillet with lid
- 1 Cutting board
- 1 Chef’s Knife
- Measuring Cups and Spoons
- 1 small bowl or jar for sauce
Ingredients
For the Sauce:
- 1 –2 tablespoons sambal oelek chili paste adjust for spice level
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon cornstarch
- ½ cup water
For the Stir Fry:
- 2 tablespoons neutral oil divided (avocado, canola, or grapeseed)
- 10 ounces broccoli florets about 5 cups
- 2 tablespoons water
- 2 medium garlic cloves minced
- 1- inch piece of fresh ginger peeled and minced
- 1 small bunch scallions thinly sliced (white and light green parts)
- 1 15-ounce can chickpeas, drained and rinsed
For Garnish:
- Dark green tops of scallions thinly sliced
Instructions
- Prepare the Stir Fry Sauce: In a small mixing bowl or jar, combine the sambal oelek, low-sodium soy sauce, rice vinegar, agave nectar, cornstarch, and water. Whisk thoroughly until the cornstarch has completely dissolved and the mixture looks smooth. This sauce will thicken as it cooks, so make sure no lumps remain. Set aside within easy reach—you’ll need it quickly once the vegetables and chickpeas are in the pan.
- Cook the Broccoli Florets: Place a large 12-inch skillet on the stove and heat it over medium heat.Add 1 tablespoon of oil to the pan and swirl it around to coat the bottom evenly. Toss in the broccoli florets and stir them occasionally, allowing them to sear lightly for about 3 minutes. The goal is to give them a vibrant green color with slightly crisped edges while keeping the inside tender.
- Steam the Broccoli Until Tender: After the broccoli has sautéed, pour 2 tablespoons of water directly into the skillet and immediately cover with a lid. The trapped steam will soften the florets without overcooking them. Let the broccoli steam for about 3 minutes, lifting the lid once or twice to stir. When done, the florets should be bright green and fork-tender while still holding their shape.
- Build the Aromatic Base: Remove the lid and gently push the broccoli to the outer edges of the skillet, creating a clear space in the center. Add the remaining 1 tablespoon of oil into this space. Once the oil shimmers, add the minced garlic, ginger, and the sliced white and light green parts of the scallions. Stir continuously for 1–2 minutes, just until fragrant. Be careful not to let the garlic burn; you want it golden and aromatic, forming the flavor foundation for the stir fry.
- Incorporate the Chickpeas: Add the drained and rinsed chickpeas to the skillet, mixing them gently with the aromatics and broccoli. Allow them to heat through for 1–2 minutes, stirring occasionally so the chickpeas absorb some of the garlicky, gingery flavor while becoming lightly coated in the oil. This step ensures the protein base of the dish blends well with the vegetables.
- Pour in the Stir Fry Sauce: Give the sauce mixture a quick whisk to recombine any settled cornstarch, then pour it evenly over the chickpeas and broccoli. Immediately begin stirring so the sauce coats every piece. Keep the heat at medium and cook for 1–2 minutes, stirring often. As the sauce simmers, it will transform from thin to glossy and thick, clinging beautifully to the vegetables and chickpeas.
- Final Touch and Garnish: Once the sauce has thickened, remove the skillet from the heat. Taste and adjust seasoning if needed—for example, add a splash more soy sauce for saltiness or a drizzle of agave for sweetness.Serve the stir fry hot, spooned over a bed of steamed rice, noodles, or quinoa. Finish with a generous sprinkle of the dark green scallion tops for a burst of freshness and color.
Notes
- For spice lovers, use 2 tablespoons of sambal oelek; for a milder version, start with just 1 tablespoon.
- Always use unseasoned rice vinegar, as seasoned versions may add unnecessary sweetness or salt.
- A neutral oil works best here—avocado, canola, or grapeseed keep the flavors clean and light.
- To save time, you can prep the sauce in advance and refrigerate it for up to 3 days. Just whisk before adding to the pan.
- This recipe is naturally vegan and gluten-free but can also be adapted to suit your taste—try swapping chickpeas for tofu or tempeh for variety.
