Garlic Broccoli Stir Fry With Chickpeas Recipe

Information: Course: Main Course, Side Dish, Cuisine: Chinese, Servings for: 4 Peoples, Calories: 213kcal, Author: Michaela Vais (


Broccoli Stir Fry:

  • 1 tablespoon oil (*see recipe notes)
  • 1 onion diced
  • 5 garlic cloves minced
  • 1 heaped tablespoon fresh ginger minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • Black pepper & sea salt to taste
  • Pinch of cayenne pepper
  • 1 medium head of broccoli cut into small florets (450 g)
  • 1/3 cup vegetable broth (80 ml)
  • One 15 oz can of chickpeas rinsed and drained
  • Cooked rice of choice for serving


  • 1/2 cup of water (120 ml)
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 2 tablespoons rice vinegar or balsamic vinegar
  • 2 tablespoons maple syrup or any other sweetener
  • 1 tablespoon cornstarch

Cooking Instructions

  1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
  2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
  4. Pour the sauce in the pan and add chickpeas.
  5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
  6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
  7. Serve alone or with cooked rice. Enjoy!


  1. Please note that restaurant stir fry recipes contain a lot of oil. If you aren’t used to low-fat cooking, you might not like this healthier stir fry version. If you don’t mind oil, feel free to add more oil to taste.
  2. Recipe serves 4. Nutrition facts are for one serving (without rice).