Vegan Chickpea Broccoli Stir Fry
A simple yet flavorful vegan stir-fry made with chickpeas, broccoli, and a zesty garlic-ginger sauce. Ready in just 15 minutes, this high-protein, fiber-packed meal is perfect for weeknights and meal prep. Serve it over rice or noodles for a wholesome and satisfying dinner.
Equipment
- 1 (12-inch) Skillet with lid
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
Ingredients
For the Stir-Fry Sauce:
- 1 –2 tablespoons sambal oelek chili paste adjust to taste
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon rice vinegar unseasoned
- 1 tablespoon agave nectar
- 1 tablespoon cornstarch
- ½ cup water
For the Stir-Fry:
- 2 tablespoons neutral oil divided (avocado, canola, or grapeseed)
- 10 ounces broccoli florets about 5 cups
- 2 tablespoons water
- 2 medium garlic cloves minced
- 1- inch piece fresh ginger peeled and minced
- 1 small bunch scallions thinly sliced (white and light green parts only)
- 1 15-ounce can chickpeas, drained and rinsed
To Garnish:
- Dark green tops of scallions thinly sliced
Instructions
- Prepare the Stir-Fry Sauce: In a small bowl or jar, whisk together the sambal oelek, soy sauce, rice vinegar, agave nectar, cornstarch, and water until completely smooth. Make sure the cornstarch dissolves fully—this will prevent any lumps from forming later. Set the sauce aside near the stove so it’s ready when you need it. This sauce will thicken quickly once it hits the heat, creating a glossy coating for the vegetables and chickpeas.
- Heat the Pan and Cook the Broccoli: Place a large 12-inch skillet over medium heat and let it warm up for about 1–2 minutes. Add one tablespoon of the neutral oil, then immediately add the broccoli florets. Sauté the broccoli, stirring every so often, until it begins to brighten in color and develop a bit of tenderness, about 3 minutes. At this stage, you’re just building flavor and starting the cooking process without softening the broccoli completely.
- Steam the Broccoli for Tenderness: Pour 2 tablespoons of water directly into the skillet and quickly cover it with a tight-fitting lid. The trapped steam will help the broccoli soften while keeping its vibrant green color. Allow the broccoli to steam for another 3 minutes, lifting the lid only once or twice to give it a gentle stir. This combination of sautéing and steaming ensures the broccoli is cooked through yet still crisp and not mushy.
- Build the Aromatic Base: After steaming, remove the lid and push the broccoli to the sides of the pan, creating an open space in the center. Add the remaining tablespoon of oil to the cleared area, followed by the minced garlic, ginger, and sliced scallion whites and light greens. Stir these aromatics gently for 1–2 minutes until fragrant and lightly golden. This step is crucial because it infuses the oil with flavor, which in turn seasons the entire stir-fry.
- Add the Chickpeas for Protein: Pour the drained and rinsed chickpeas into the skillet, stirring them into the aromatics and broccoli. Allow the chickpeas to heat through for 1–2 minutes, giving them a chance to absorb some of the garlic-ginger flavor. Since chickpeas are already cooked, you’re mainly warming them up and letting them soak in the seasonings so they don’t taste bland when the sauce is added.
- Pour in the Sauce and Thicken: Give the sauce mixture a quick whisk or shake to redistribute the cornstarch, then pour it evenly over the chickpeas and broccoli. Stir everything together immediately to coat all the ingredients in the sauce. Increase the heat slightly and cook for 1–2 minutes, or until the sauce begins to bubble and thicken to a glossy consistency. It should cling to the chickpeas and broccoli rather than pooling at the bottom of the pan.
- Garnish and Serve: Once the sauce has thickened and everything is coated evenly, remove the skillet from the heat. Sprinkle the dark green tops of the scallions over the stir-fry for a fresh, crisp finish. Serve hot over fluffy rice, nutty quinoa, or your favorite noodles. This dish is best enjoyed right away while the broccoli is still bright and tender-crisp, and the sauce is silky and flavorful.
Notes
- Use sambal oelek according to your spice preference: one tablespoon for mild heat, two for extra bold flavor.
- Always choose unseasoned rice vinegar to avoid unwanted sweetness or saltiness.
- A neutral oil like avocado, canola, or grapeseed works best, as it won’t overpower the aromatics.
- Drain and rinse chickpeas well to remove excess sodium and help the sauce cling better.
- Stir the sauce again just before pouring it into the skillet to prevent cornstarch from settling.
