Garlic Broccoli Chickpea Stir Fry

Why You’ll Love This Recipe

I appreciate how fast this stir fry comes together. In under 30 minutes, I can prepare a flavorful meal using pantry staples and fresh vegetables. The garlic adds bold aroma, while soy sauce and sesame oil create a rich, savory finish.

I also enjoy how versatile it is. I can serve it as a main dish over rice or as a side alongside other favorites. It is naturally vegetarian and easy to adjust based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh broccoli florets
Canned chickpeas
Fresh garlic cloves
Soy sauce
Sesame oil
Vegetable oil
Sesame seeds
White rice

Directions

1. I start by cutting the broccoli into bite-sized florets and draining the chickpeas thoroughly. I finely mince the garlic cloves and keep all the ingredients ready near the stove for quick cooking.

2. I heat vegetable oil in a large wok or skillet over medium-high heat until it is hot and shimmering.

3. I add the minced garlic and stir-fry for about 30 seconds until fragrant, making sure it does not burn.

4. I add the broccoli florets to the pan and stir-fry for 3–4 minutes, until they turn bright green and become tender-crisp.

5. I stir in the drained chickpeas and cook for another 2–3 minutes, allowing them to heat through and become slightly golden.

6. I pour soy sauce and a drizzle of sesame oil over the mixture, tossing everything well to coat evenly. I cook for one additional minute so the flavors blend together.

7. I serve the stir fry hot over cooked white rice and sprinkle sesame seeds on top before serving.

Servings and Timing

This recipe makes 4 servings.

I usually spend about 10 minutes preparing the ingredients and around 15–17 minutes cooking, bringing the total time to approximately 27 minutes.

Variations

I sometimes add sliced bell peppers, snap peas, or carrots for extra color and crunch. If I want more heat, I sprinkle in red pepper flakes or add a dash of chili garlic sauce.

For additional protein, I include tofu cubes or serve it with brown rice or quinoa instead of white rice. I also like adding a squeeze of fresh lemon juice for brightness.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I keep the rice separate if possible to maintain the best texture.

To reheat, I warm the stir fry in a skillet over medium heat or in the microwave until heated through. If it seems slightly dry, I add a small splash of water or soy sauce before reheating.

FAQs

Can I Use Frozen Broccoli?

Yes, I can use frozen broccoli. I thaw and drain it first to prevent excess moisture in the pan.

Do I Need To Remove The Chickpea Skins?

I usually leave the skins on for convenience, but I can remove them if I prefer a smoother texture.

What Type Of Soy Sauce Works Best?

I use regular soy sauce, but low-sodium soy sauce works well if I want to control the salt level.

Can I Make This Recipe Gluten-Free?

Yes, I substitute tamari or gluten-free soy sauce to make it gluten-free.

How Do I Keep The Broccoli Crisp?

I avoid overcooking it and stir-fry over medium-high heat so it stays bright green and tender-crisp.

Conclusion

I find this Garlic Broccoli Chickpea Stir Fry to be a quick, nourishing meal that delivers bold flavor with minimal effort. The combination of garlic, soy sauce, and sesame oil makes it deeply satisfying, while the broccoli and chickpeas provide texture and substance. Whenever I want a simple and wholesome dinner, this is a recipe I happily return to.

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