Garlic Broccoli Stir Fry with Chickpeas

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I’m sharing my quick, healthy, and flavorful plant-based dish that feels like takeout but is better for you. It’s a go-to for busy weeknights and makes a reliable lunch or dinner option.

This recipe comes together in about 25 minutes in one skillet. Aromatics brown fast, a silky sauce thickens with a little starch, and the greens stay bright and crisp. It’s simple to scale for meal prep and reheats well.

Chickpeas get a light browning for texture and add plant protein without added fat. I like to serve the pan over fluffy white rice for a balanced bowl. The result is glossy, savory, and comforting in very little time.

Why I love this quick, garlicky, plant-based stir fry

This pan meal needs about 25 minutes and still tastes like more work went into it. I rely on it for weeknight dinner when time is tight but flavor matters.

The glossy sauce clings to every piece of broccoli, and a light sear on the chickpea adds a pleasing bite and protein. A small splash of oil is enough to bloom aromatics without excess fat.

I keep the sauce pantry-friendly: soy or tamari, a bit of vinegar, maple, and a pinch of cornstarch for silkiness. Fresh or frozen vegetables both work, which makes the ingredients flexible.

• Fast cook minutes and one skillet equals less cleanup.
• Plant-based protein that fills you up without heaviness.
• Bright, crisp-tender veggies and a sticky sauce in under half an hour.
• Leftovers store well for 3–5 days in an airtight container.

Ingredients for vibrant broccoli, crispy chickpeas, and glossy garlic sauce

Here’s the exact ingredient breakdown I use to make a bright, saucy one-skillet meal for four. The list covers the main veg and beans, aromatics, sauce components, and extras to finish the bowl.

Broccoli and chickpeas

I prep one medium head of broccoli into bite-size florets so every piece cooks evenly and so the sauce clings well.

One 15‑oz can of chickpeas, drained and rinsed, adds body and a light bite.

Aromatics and oil

Use 1 tablespoon neutral oil, 1 small diced onion, 5 cloves garlic (minced), and 1 heaped tablespoon fresh ginger. These build a quick, savory base.

Glossy garlic sauce components

• 1/2 cup water, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar, 2 tbsp maple syrup
• 1 tbsp cornstarch whisked smooth for that silky sauce
• 1/3 cup vegetable broth to steam the florets before saucing

Optional toppings and sides

To finish, I add toasted sesame seeds, sliced green onion, cilantro, and a drizzle of sesame oil for aroma.

Rice or grains for serving

I like this over steamed white rice, but it also works on brown rice, quinoa, or any grain you prefer.

Make the glossy garlic sauce

Before I heat the pan, I always mix the sauce so it’s ready the moment the veggies need a glossy finish.

Soy/tamari, vinegar, maple, and cornstarch for a silky finish

I whisk 1/2 cup water, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons maple syrup, and 1 tablespoon cornstarch until smooth.

• I stir the ingredients in a small bowl so the cornstarch fully dissolves and there are no lumps.
• Soy brings savory depth, vinegar brightens, and maple rounds the flavor.
• Using tamari keeps this gluten-free if you prefer that swap.

Adjusting salt, sweetness, and heat

Cornstarch thickens fast when it hits the heat, so I pour sauce around the pan once the broccoli is nearly tender and stir to coat each piece.

If I plan to add chickpeas right after, I stop just shy of full thickening so the sauce finishes glossy as everything simmers together. Taste, tweak, and serve this simple stir fry recipe straight from the pan.

Step-by-step: how I cook this Garlic Broccoli Stir Fry with Chickpeas

I walk through the full method so you can finish this one-skillet meal in about 25 minutes. Read each step before you start so the timing stays smooth and nothing overcooks.

Prep and skillet heat

I cut the head into even florets and set a drained, rinsed 15‑oz can aside. Doing this first means I can move quickly once the pan is hot.

I heat 1 tablespoon oil in a large skillet over medium heat until it shimmers.

Sauté aromatics and steam the vegetables

I fry a diced onion, 5 minced cloves garlic, and a tablespoon of grated ginger with a pinch of onion powder and paprika for 3–4 minutes, until fragrant.

Then I add 1/3 cup vegetable broth, add broccoli, cover or stir occasionally, and cook about 8–10 minutes until tender‑crisp.

Whisk, pour sauce, and finish

While the vegetables cook I whisk 1/2 cup water, 3 tbsp soy/tamari, 2 tbsp rice vinegar, 2 tbsp maple, and 1 tbsp cornstarch until smooth.

I pour sauce into the skillet and stir quickly to coat the florets, letting it bubble 30–60 seconds to begin thickening.

Next I add the chickpeas and continue to stir and fry for 2–3 minutes, until the sauce turns glossy and clings to everything.

If it thickens too fast I splash a tablespoon of water; if too thin, I simmer a minute. I taste and adjust salt, pepper, or a dash of vinegar, then finish with a light drizzle of sesame oil.

• Prep first so you can move through the minutes without stopping.
• Use medium heat and one large skillet for even cooking.
• Whisk the cornstarch mixture well so the sauce goes in lump‑free.

Serve it up: rice, toppings, and presentation

I always set the rice to cook first so the hot grains catch every drop of sauce. That way the pan stays steaming and the meal stays fresh when it hits the table.

Fluffy white rice or your favorite grain

I spoon the skillet over fluffy white rice for a full meal. Brown rice or quinoa work if you want a nuttier base.

Toasted sesame seeds, green onion, and cilantro on top

I scatter toasted sesame seeds and sliced green onion on top for crunch and color. A handful of chopped cilantro brightens the bowl and lifts the richness of the sauce.

A tiny drizzle of sesame oil right before serving gives a final perfume that makes the dish smell like a restaurant bowl. If the pan looks especially glossy, I toss briefly so each floret is fully coated.

• I cook rice first so it’s hot when the pan is ready.
• Pile florets and chickpeas over the rice so the sauce soaks in.
• Sprinkle sesame seeds and green onion for texture.
• Finish with cilantro and a tiny drizzle of sesame oil.

Pro tips, easy swaps, and flavor boosts

Little swaps and quick tricks make this recipe even easier on busy nights. I focus on keeping prep short so the one-pan time stays near 25–30 minutes.

Use fresh or frozen for convenience

I grab frozen broccoli when I’m short on minutes; it goes straight into the pan and yields tender, saucy vegetables.

Protein swaps and heat options

For variety I crisp tofu or tempeh instead of chickpea to change texture but keep it plant-based and filling.

Flavor lifts and diet tweaks

I add a spoon of chili-garlic or a pinch of cayenne for heat. Tamari replaces soy to make the dish gluten-free. A few drops of vinegar at the end brighten the sauce and sharpen the finish.

• Grate extra ginger for a pop of aroma.
• Use minimal oil to keep fat low while preserving gloss.
• Prep the sauce first so you can stir and fry continuously.

Meal prep, storage, and reheating

A single cook session can yield several fast lunches or dinners for the week. I portion the skillet over rice and pack everything into airtight containers so grabbing lunch or dinner takes seconds.

Cook minutes today, enjoy for days

I let the pan cool slightly before adding hot rice to prevent soggy grains from condensation. For meal prep I split portions into containers that hold well for 3–4 days in the fridge.

Fridge storage and best reheat method

Reheat in a skillet over medium heat with a tablespoon of water; toss until the sauce loosens and turns glossy again. The microwave also works—use short bursts and stir between rounds so the vegetable texture stays even.

• Store toppings like sesame seeds and green onion separately for best crunch.
• If the sauce firms in the fridge, add a splash of water or vegetable broth while you heat.
• Using modest oil keeps flavors bright and reduces pooling of fat after storage.

Ready in minutes and packed with fresh, garlicky flavor

When I need a fast, satisfying bowl, this one-pan dinner is my go-to for flavor and speed.

The bright broccoli and tender chickpeas pair with a silky sauce that glazes every bite. It comes together in roughly 25 minutes, so it fits tight weeknight time slots.

I spoon the pan over hot rice and finish on top with toasted sesame seeds and sliced green onion. The result feels like takeout but is fresher, lighter, and easy to customize.

If you want a reliable, plant-based recipe that still looks and tastes special, try this for dinner soon and make it your own.