Description
A warm, comforting dish featuring sautéed garlic and ginger, vibrant broccoli, and protein-packed chickpeas, perfect for chilly evenings.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and freshly grated ginger, and sauté for 1-2 minutes until fragrant.
- Toss in the broccoli florets and chickpeas, stir-frying for about 5-7 minutes, until the broccoli is tender yet still crisp.
- Pour in the soy sauce and sesame oil, stirring to combine, and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Serve warm over cooked rice or quinoa.
Notes
Great for meal prepping; leftovers store well in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetarian
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg