Preparation time 10 min
Cooking time 15 min
This recipe keeps for 3 days
Ingredients (2 servings)
Other
- 1/2 tbsp Grapeseed oil (any vegetable oil)
- 1 medium Red onion (diced)
- 5 clove Garlic, raw (minced)
- 15 g Ginger root, raw (more to taste, thinly sliced or minced)
- 1 head Broccoli, raw (cut into small florets)
- 1/4 cup Water
- 1 cup Chickpeas, boiled
Sauce
- 3 tbsp Soy sauce (gluten-free if needed)
- 2 tbsp Rice vinegar
- 2 tbsp Maple syrup
- 1 tbsp Cornstarch
- 1/4 cup Water
Spices
- 1 tsp Onion powder
- 1 1/2 tsp Paprika
- 1/8 tsp, ground Black pepper
- 1/8 tsp Salt
To serve
- 1 cup Brown rice, uncooked (rice of your choice)
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Instructions
- Cook the rice according to the package instructions.
- Heat a large skillet or dutch oven, over medium-high heat. Add the cooking oil and sauté the onion, garlic, ginger and spices around 3 to 4 minutes.
- Add the broccoli florets and water and sauté for another 10 minutes, until the broccoli is tender but not too soft.
- To make the sauce, simply combine all the ingredients together in a small mixing bowl.
- Add the chickpeas to the skillet, pour the sauce and bring to a simmer. Cook for a further 5 minutes.
- Serve over rice, enjoy!
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How to store
Leftovers store well in the refrigerator for up to 3 days.
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Nutrition
One serving contains 719 calories, 25 grams of protein, 9 grams of fat, and 140 grams of carbohydrates.
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