Home » Vegan Main Dishes » Garlic Broccoli Stir Fry With Chickpeas | Flavorful Recipe
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4.99 from 113 votes
Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it’s ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!
Most stir fry recipes contain either beef or chicken but not this garlic broccoli stir fry recipe. It’s a vegan version which contains healthy plant-based protein from chickpeas! Why would you love this quick and easy broccoli stir fry?
- It’s garlicky, sweet, sour, spicy, and flavorful.
- It’s a healthy weeknight dinner which is ready in about 25 minutes.
- The recipe contains only simple ingredients.
How To Make Garlic Broccoli Stir Fry?
This is a very simple weeknight dinner which only requires one skillet and a couple of ingredients.
- Sautè onion, ginger, garlic, and all spices in a pan over medium heat.
- Add broccoli and vegetable broth. Fry until the broccoli is tender but not soft.
- Meanwhile, prepare the flavorful sauce.
- Pour the sauce in the pan and add rinsed and drained chickpeas.
- Fry for a further few minutes, serve alone or with cooked rice.
You can store leftovers covered in the fridge for up to 3 days.
Broccoli Tofu Stir Fry
If you can’t eat chickpeas or want to try a variation of this recipe, why not make tofu broccoli stir fry?! It’s also easy to make and all you need in addition is firm tofu.
- No need to press it, just drain and pat dry the tofu.
- Slice it into cubes and coat with a little cornstarch.
- Fry tofu in a pan with some oil for about 10-15 minutes or until crispy from all sides.
- Remove tofu from the pan and cook the broccoli as stated in the recipe below.
Simple Ingredients
The recipe contains accessible ingredients which you might have already in your home such as:
- Fresh onion, garlic, and ginger
- Broccoli
- Canned chickpeas (or cooked from dry)
- Vegetable broth
- Soy sauce or tamari or coconut aminos
- Balsamic vinegar or rice vinegar
- Maple syrup
- Different spices
- Cornstarch
- Rice to serve
I used the following spices:
- Onion powder
- Paprika
- Smoked Paprika
- Black pepper & salt
- Pinch of cayenne pepper
You can also add ground cumin and turmeric to taste if you want. 🙂
This Garlic Broccoli Stir Fry Is:
- Vegan
- Gluten-free
- Low-Fat
- Satisfying
- Flavorful
- Sweet & sour
- Comforting
- A quick 1-pan recipe
- Easy to make with simple ingredients
- A much healthier alternative to (Chinese) takeout
- And it contains healthy plant-based protein
Should you recreate this vegetarian garlic broccoli stir fry recipe, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes and often share them in my Insta Stories!
If you love healthy stir-fry recipes, definitely also check out the following recipes which are vegan and gluten-free:
- Chinese Kung Pao Cauliflower
- Peanut Butter Noodles
- Asian Stir-Fry Noodles
And if you love broccoli, you also shouldn’t miss the following delicious vegan broccoli recipes:
- Broccoli Quinoa Casserole
- Vegan Broccoli Risotto
- Vegan Broccoli Cheese Soup
Garlic Broccoli Stir Fry
Author: Michaela Vais
Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it's ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!
4.99 from 113 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 4
Calories 213 kcal
Ingredients
Broccoli Stir Fry:
- 1 tablespoon oil (*see recipe notes)
- 1 onion diced
- 5 garlic cloves minced
- 1 heaped tablespoon fresh ginger minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 (450 g) medium head of broccoli cut into small florets
- 1/3 cup (80 ml) vegetable broth
- 1 (15 oz) can of chickpeas rinsed and drained
- Cooked rice of choice for serving
Sauce:
- 1/2 cup (120 ml) of water
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
Instructions
Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
Pour the sauce in the pan and add chickpeas.
Bring to a boil until the sauce simmers. Fry for a further few minutes.
Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
Serve alone or with cooked rice. Enjoy!
Notes
- Please note that restaurant stir fry recipes contain a lot of oil. If you aren't used to low-fat cooking, you might not like this healthier stir fry version. If you don't mind oil, feel free to add more oil to taste. 🙂
- Recipe serves 4. Nutrition facts are for one serving (without rice).
Nutrition Facts Garlic Broccoli Stir Fry Amount per Serving Calories 213 % Daily Value* Fat 5.6 g 9 % Carbohydrates 27 g 9 % Fiber 7.5 g 30 % Sugar 11.7 g 13 % Protein 9.1 g 18 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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Reader Interactions
Comments
tiffanyCan i substitute the broccoli for cauliflower
Reply
- Ela
Yes, that is fine.
Reply
- Ann
Thank you for sharing this recipe. Can you substitute chicken broth for vegetable broth?
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- Karyn G
Easy and yummy. Even my veg averse teen said I should make it again.
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- Caroline
So easy. and full of flavour.. love it.
thanks for a delicious recipe.Reply
- Rebecca
This is such an easy, yummy dish! Thank you for sharing this delicious recipe!
Reply
- Ela
Sounds great! So happy you like it, Rebecca. 🙂
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- Chelsea
Made this last night and it was absolutely delicious. The flavors were spot on better than a restaurant! Thank you!
Reply
- Ela
I am so glad you liked it, Chelsea. 🙂
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- Keri
absolutely perfect! this was delicious and so quick and easy to prepare! perfect spices, just a little heat, loved it so much! thanks for sharing!!
Reply
- Ela
That makes me so happy! 🙂
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- Emy
Hello what is the serving size per person?
thank youReply
- Ela
Hello, it’s about 250 grams.
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- Kerry
my husband and I really enjoyed this, thank you for sharing
Reply
- Amy
Do you know what the sodium content is for a serving?
Reply
- Ela
Hey Amy! That really depends on whether you use low-sodium or reguar soy sauce and broth, and how much salt you add to taste. 🙂
Reply
- Elle
Quick and easy! Made this recipe for my family tonight, and everyone loved it! Happy that it turned out 🙂 I’ll definitely make this again for them.
Thank you for sharing this recipe!Reply
- Ela
You are welcome, Elle. So glad everyone liked it. 🙂
Reply
- Mindy
Very disappointing.. I’m not sure why paprika would be used in an Asian dish, so I went light on it. I wish I hadn’t added it at all. It makes what could possibly have been a decent dish, just weird tasting. That was a lot of chopping for a dish that’s only meh.
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- Mel
Loved this recipe! This is actually the first meal I’ve cooked fully by myself- ever! Super beginner friendly. Next time I plan to add some tofu or plant based meat to it 🙂
Reply
- Ela
Sounds lovely! So glad it was a hit, Mel! 🙂
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- Catherine
I cannot stress enough how very delicious this recipe is! I’ve never used chickpeas in a stir fry before and they were such a yummy addition.
I cooked up a whole stuck cube into 450 ml water, and the stock I didn’t use for the sauce, I used for the rice.
The recipe was quick and easy to follow, and will absolutely be a regular for me in the future!
Reply
- Ela
I am so happy to read that, Catherine! Thanks for your great feedback. 🙂
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- Olivia
Thank you for sharing this recipe. I made it last night, it was so good. I used tofu and air fried the garbanzo beans for an extra crunch..
Reply
- Ela
Sounds great! Happy you liked it. 🙂
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- Heather
Can you use frozen broccoli?
Reply
- Ela
Yes, thawed broccoli should work.
Reply
- Zendre Gould
Really glad I tried this recipe! It was super quick and easy , also delicious! I used lemon juice instead of vinegar and baking powder just because I didn’t have anything else but it still came out fantastic!
Reply
- Ela
So glad you liked it, Zendre!
Reply
- Mitsue
this recipe is Good, easy and delicious!! 🤩🤩
Reply
- Ela
So happy you love it, Mitsue! 🙂
Reply
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