Broccoli Stir Fry with Chickpeas

Preparation time 10 min
Cooking time 15 min
This recipe keeps for 3 days

Ingredients (2 servings)


  • 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


  • 3 tbsp Soy sauce (gluten-free if needed)
  • 2 tbsp Rice vinegar
  • 2 tbsp Maple syrup
  • 1 tbsp Cornstarch
  • 1/4 cup Water


  • 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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  1. Cook the rice according to the package instructions.
  2. 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.
  3. Add the broccoli florets and water and sauté for another 10 minutes, until the broccoli is tender but not too soft.
  4. To make the sauce, simply combine all the ingredients together in a small mixing bowl.
  5. Add the chickpeas to the skillet, pour the sauce and bring to a simmer. Cook for a further 5 minutes.
  6. Serve over rice, enjoy!
  7. How to store
    Leftovers store well in the refrigerator for up to 3 days.

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One serving contains 719 calories, 25 grams of protein, 9 grams of fat, and 140 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.