Description
A flavorful and nutritious Vegan Asian-inspired stir-fry featuring tender broccoli florets and protein-packed chickpeas coated in a sticky, sweet, and savory sesame sauce. Perfect served over rice for a quick and satisfying plant-based meal.
Ingredients
Scale
Oils
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Vegetables & Legumes
- 2 cups broccoli florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- 1 teaspoon toasted sesame seeds
Serving
- Cooked rice for serving
Instructions
- Heat Oils and Cook Broccoli: In a large skillet or wok, heat sesame oil and vegetable oil over medium-high heat. Add broccoli florets and sauté for 4–5 minutes until they become crisp-tender and slightly bright green.
- Add Chickpeas, Garlic, and Ginger: Add the drained chickpeas along with minced garlic and grated fresh ginger to the skillet. Stir-fry for another 2–3 minutes to allow the flavors to meld and the chickpeas to heat through.
- Prepare Sauce: In a small bowl, whisk together the low-sodium soy sauce, maple syrup (or honey), and rice vinegar until well combined.
- Combine Sauce and Thickener: Pour the sauce mixture into the skillet, stirring to coat the broccoli and chickpeas evenly. Then, add the prepared cornstarch slurry and continue stirring gently as the sauce thickens and becomes glossy, about 1 to 2 minutes.
- Finish and Garnish: Remove the skillet from heat and sprinkle toasted sesame seeds and sliced green onions over the top. Give a final gentle stir to combine.
- Serve: Serve the sticky sesame chickpeas and broccoli hot over freshly cooked rice for a complete meal.
Notes
- For extra flavor, roast the broccoli before adding it to the skillet to enhance its natural sweetness and texture.
- Add a pinch of red pepper flakes or a splash of sriracha for a spicy kick.
- This dish stores well for meal prep and can be enjoyed warm or cold.
- To make this recipe gluten-free, substitute tamari or a gluten-free soy sauce instead of traditional soy sauce.
- Use maple syrup to keep the recipe vegan; otherwise, honey can be substituted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 260
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
