This crunchy garlic broccoli stir fry with chickpeas is full of flavor and super easy to whip up! Just a few minutes on the stove, and you have a tasty side or main dish.
Key Ingredients & Substitutions
Broccoli: Fresh florets give the best flavor and texture. Frozen broccoli works too; just make sure to thaw it first. I love using tender stem broccoli sometimes, as it’s full of crunch!
Chickpeas: Canned chickpeas are super convenient! If you’re feeling adventurous, you can use cooked dried chickpeas instead, just make sure they’re soft. White beans or tofu can also make great substitutes.
Garlic: Fresh garlic is key for flavor. If you’re out, garlic powder will work in a pinch, but start with a smaller amount, as it’s more concentrated. I usually put in extra garlic for added flavor.
Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option. If you like it less salty, consider low-sodium soy sauce. I sometimes mix in a bit of liquid aminos for extra depth.
Hoisin Sauce: If you skip this, you can add a splash of maple syrup to sweeten the stir fry. It brings a nice balance without being overwhelming.
How Do I Get Perfectly Crisp Broccoli?
To achieve that lovely crunch, start by heating your skillet well before adding the broccoli. Here’s how to do it:
- Heat vegetable oil on medium-high. It should shimmer slightly before you add anything.
- Cook broccoli just until bright green and tender-crisp (about 3-5 minutes), stirring frequently. You want it tender but still with a bite!
- Don’t overload the skillet; work in batches if necessary to avoid steaming.
By following these tips, you’ll have perfectly cooked broccoli every time! Enjoy your stir-fry!
Easy Garlic Broccoli Stir Fry With Chickpeas
Ingredients You’ll Need:
- 1 tablespoon vegetable oil (or any neutral oil)
- 3-4 garlic cloves, minced
- 4 cups broccoli florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce (optional for sweetness and depth)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked white rice, for serving
- Toasted sesame seeds, for garnish
- Chopped green onions or chives, for garnish
How Much Time Will You Need?
This dish will take about 10 minutes of prep time and around 10 minutes of cooking, making a total of about 20 minutes from start to finish! Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Before you start cooking, make sure all your ingredients are ready. Mince the garlic, chop the broccoli into bite-sized pieces, and drain and rinse the chickpeas. Having everything prepped helps the cooking process go smoothly!
2. Heat the Oil:
In a large skillet or wok, heat the vegetable oil over medium-high heat. You’ll know it’s ready when the oil starts to shimmer a bit. This step is crucial for a nice stir fry!
3. Add the Garlic:
Once the oil is hot, add the minced garlic into the skillet. Sauté for about 30 seconds, just enough time for the garlic to become fragrant. Make sure not to brown it too much, or it can taste bitter!
4. Cook the Broccoli:
Now, toss the broccoli florets into the skillet. Stir-fry for about 3-5 minutes until they become vibrant green and are tender yet still crisp! This will help lock in that fresh, crunchy texture.
5. Incorporate the Chickpeas:
Add the rinsed chickpeas to the pan and cook with the broccoli for another 2 minutes. You want everything heated through and well combined.
6. Make the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce (if you’re using it), sesame oil, and red pepper flakes. This sauce will bring all the flavor to the dish!
7. Combine with Vegetables:
Pour the sauce mixture over the broccoli and chickpeas. Stir well until everything is coated evenly and starts to sizzle!
8. Thicken the Sauce:
Add the cornstarch slurry you prepared earlier. Stir continuously until the sauce thickens, which should take about 1-2 minutes. It will give your stir-fry a nice glossy finish!
9. Serve and Garnish:
Remove from the heat and serve your delicious stir-fry immediately over a bed of cooked white rice. Don’t forget to sprinkle on the toasted sesame seeds and chopped green onions or chives for that extra flair!
Enjoy your quick, flavorful, and healthy garlic broccoli stir fry with chickpeas! It’s a fantastic way to get your veggies in while satisfying your taste buds!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Stir Fry?
Absolutely! Feel free to mix in your favorite veggies like bell peppers, snap peas, or carrots. Just adjust the cooking time based on how quickly those vegetables cook — softer ones can go in with the garlic, while denser ones may need a few extra minutes.
How to Make This Recipe Gluten-Free?
To keep this dish gluten-free, substitute soy sauce with tamari or coconut aminos. Be sure to check the labels on your hoisin sauce, as some brands contain gluten. You can also skip it or make your own with gluten-free ingredients!
Can I Prep This Dish Ahead of Time?
Yes! You can chop the broccoli and mince the garlic in advance, then store them in airtight containers in the fridge for up to 2 days before cooking. However, I recommend cooking and serving it fresh for the best texture and flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through. You might want to add a splash of water or soy sauce to prevent it from drying out!
