Broccoli Chickpea Stir-Fry

Print

Broccoli Chickpea Stir-Fry

This stir-fry is packed with protein thanks to chickpeas, and the broccoli brings an extra punch of nutrients and flavor. Add an herb-infused sauce for a flavorful, nutritious comfort-food meal.

Ingredients

  • 3 Tablespoons avocado or coconut oil
  • 1 ½ lbs. broccoli, cut into 1-inch pieces
  • ½ teaspoon kosher salt
  • 1 bunch green onions, white and pale green parts only, chopped
  • 1 can chickpeas (aka garbanzo beans), rinsed and drained
  • 3 garlic cloves, thinly sliced
  • 1 jalapeno pepper, minced (optional)
  • 3 Tablespoons soy sauce
  • 1 Tablespoon maple syrup (or agave)
  • 1 Tablespoon sesame oil
  • Handful of fresh basil (Thai basil when available)
  • Cooked rice for serving

Instructions

Heat the oil in a large skillet or wok over medium-high heat. Add the broccoli, season with salt, and cook undisturbed for 2 to 3 minutes until it starts to brown. Stir in the green onions, chickpeas, garlic, and pepper. Cook for another minute, stirring occasionally, until the garlic is fragrant.

Add 3 Tablespoons of water to the skillet, cover, and reduce the heat to medium. Steam the broccoli until it turns bright green and is fork-tender, about 2 to 3 minutes. Adjust the heat if needed to prevent burning.

Meanwhile, in a medium bowl, whisk together the soy sauce, maple syrup, and sesame oil. Pour the sauce into the skillet, tossing everything to coat evenly. Let it simmer for about 3 minutes to combine the flavors. Stir in fresh basil and serve over hot rice.