Garlic Broccoli Stir Fry With Chickpeas

If Garlic Broccoli Stir Fry With Chickpeas isn’t already in your weeknight rotation, consider this your friendly nudge (with a spatula). This is the kind of fast, flavor-packed dinner that makes you feel like you’ve got your life together—even if your laundry situation says otherwise.

We’re talking crisp-tender broccoli, cozy chickpeas, and a glossy garlicky sauce that tastes like it came from your favorite takeout spot… except you made it in your own kitchen, wearing fuzzy socks, and nobody charged you $4 for “extra sauce.” Bless.

Why You’ll Love This Garlic Broccoli Stir Fry With Chickpeas

• Fast: Dinner is on the table in about 25 minutes.
• Budget-friendly: Broccoli + chickpeas = wallet-approved.
• Big flavor, minimal effort: Garlic, ginger, soy sauce, and a sweet-salty sauce do the heavy lifting.
• Meal-prep hero: Leftovers reheat like a champ (and might taste even better tomorrow).

Chef Omar tip: this recipe is what I call “high reward for low drama.” The sauce behaves, the broccoli stays vibrant, and the chickpeas bring that satisfying bite that makes you forget you ever begged for takeout.

Ingredients You’ll Need

Broccoli Stir Fry

• 1 tablespoon oil
• 1 onion, diced
• 5 garlic cloves, minced
• 1 heaped tablespoon fresh ginger, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• Black pepper & sea salt, to taste
• Pinch of cayenne pepper
• 1 medium head broccoli (about 450 g), cut into small florets
• ⅓ cup (80 ml) vegetable broth
• 1 (15 oz) can chickpeas, rinsed and drained
• Cooked rice of choice, for serving

Sauce

• ½ cup (120 ml) water
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar or balsamic vinegar
• 2 tablespoons maple syrup (or any sweetener)
• 1 tablespoon cornstarch

How to Make Garlic Broccoli Stir Fry With Chickpeas

Step 1: Wake up the aromatics

Heat the oil in a large pan over medium heat. Add the diced onion, ginger, garlic, and all the spices (onion powder, paprika, smoked paprika, black pepper, salt, cayenne). Sauté for 3–4 minutes, until everything smells like you should be charging admission to your kitchen.

Step 2: Stir-fry the broccoli

Add broccoli florets and pour in the vegetable broth. Cook for about 10 minutes, stirring occasionally. You want the broccoli tender but not soft—think “still has a little snap,” not “sad cafeteria green.”

Step 3: Whisk the sauce

While the broccoli cooks, grab a medium bowl and whisk together: water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk until the cornstarch is fully dissolved. (No lumps allowed. We’re making dinner, not a science fair volcano.)

Step 4: Sauce it up + add chickpeas

Pour the sauce into the pan and add the chickpeas. Stir well so everything gets coated. Bring it to a boil, then reduce to a simmer. Cook for a few more minutes, until the sauce thickens and turns shiny.

Step 5: Taste and adjust

Taste, then adjust salt, pepper, or cayenne. If you like more punch, a tiny splash more vinegar or soy sauce can brighten everything up.

Step 6: Serve and enjoy

Serve your Garlic Broccoli Stir Fry With Chickpeas as-is or over cooked rice. (And yes, you can absolutely spoon extra sauce over the rice like it’s your job.)

Chef Omar’s Cooking Tips (Because I Want You to Win)

• Cut broccoli small-ish. Big florets take longer and can cook unevenly. Smaller pieces = faster cooking + better sauce coverage.
• Don’t crank the heat too high. Medium heat helps garlic and ginger bloom without burning. Burnt garlic tastes like regret.
• Sauce too thick? Add a splash of water or broth and stir.
• Sauce too thin? Let it simmer a bit longer. It’ll tighten up as it bubbles.
• Want it extra crispy? Pat the chickpeas dry and pan-fry them for 3–5 minutes before adding the sauce. They’ll get a little golden and extra satisfying.

A Quick Little Story From My Kitchen

This dish became one of my “drop-in dinner saves” after a friend texted: “We’re nearby—can we swing by?” You know that moment when you look around and realize you have broccoli, a can of chickpeas, and exactly nine minutes of confidence?

I threw this together, served it over rice, and everyone asked for the recipe like I’d been simmering something fancy for hours. I didn’t correct them. A chef has to protect their mystique.

FAQs About Garlic Broccoli Stir Fry With Chickpeas

Bring This Back to Your Weeknights

Some recipes are a whole production. This is not that recipe. Garlic Broccoli Stir Fry With Chickpeas is quick, cozy, and bold enough to make plain old broccoli feel exciting again. Keep it in your back pocket for busy nights, tired nights, or nights when you want takeout vibes without the takeout bill.

Now grab that pan—your kitchen is about to smell amazing.

More Chickpea Favorites to Try Next

If you loved this cozy, garlicky skillet, here are a few more easy chickpea meals you’ll probably want on repeat (because chickpeas are basically the “I’ve got dinner” button):

• Creamy Chickpea Curry
• One-Pan Harissa Chickpeas
• Southwest Chickpea & Black Bean Salad
• Chickpea Stir Fry Recipe

And if you made Garlic Broccoli Stir Fry With Chickpeas, please leave a quick review and a star rating ⭐⭐⭐⭐⭐—it helps so much (and makes my chef heart very happy).

Garlic Broccoli Stir Fry With Chickpeas

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• Author: Omar
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Garlic Broccoli Stir Fry With Chickpeas is a quick and flavorful dinner packed with protein and fiber. Crisp-tender broccoli, hearty chickpeas, and a sweet-savory garlic sauce come together in under 30 minutes—perfect for busy weeknights or healthy meal prep.

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Ingredients

Scale 1x2x3x

Broccoli Stir Fry:

• 1 tablespoon oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 heaped tablespoon fresh ginger, minced

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon smoked paprika

• Black pepper & sea salt, to taste

• Pinch of cayenne pepper

• 1 medium head broccoli (about 450 g), cut into small florets

• ⅓ cup (80 ml) vegetable broth

• 1 (15 oz) can chickpeas, rinsed and drained

• Cooked rice of choice, for serving

Sauce:

• ½ cup (120 ml) water

• 3 tablespoons soy sauce (gluten-free if needed)

• 2 tablespoons rice vinegar or balsamic vinegar

• 2 tablespoons maple syrup or other sweetener

• 1 tablespoon cornstarch

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Instructions

1. Heat oil in a large pan over medium heat.

2. Add onion, ginger, garlic, and spices (onion powder, paprika, smoked paprika, salt, pepper, and cayenne). Sauté for 3–4 minutes until fragrant.

3. Add broccoli florets and vegetable broth. Cook for about 10 minutes, until broccoli is tender but still crisp.

4. In a small bowl, whisk together the water, soy sauce, vinegar, maple syrup, and cornstarch until smooth.

5. Pour the sauce into the pan and add chickpeas. Stir to combine.

6. Bring to a boil, then reduce heat and simmer until sauce thickens, about 3–4 minutes.

7. Taste and adjust seasonings as needed.

8. Serve warm over cooked rice and enjoy!

Notes

For extra texture, pan-fry chickpeas until golden before adding to the sauce.

Add other veggies like bell peppers or snap peas for variety.

Store leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stir Fry, Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl (approx. 1 ½ cups)
• Calories: 280 kcal
• Sugar: 7 g
• Sodium: 520 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 0 mg