Quick and Easy Broccoli Stir Fry with Chickpeas : A Weeknight Wonder

This delicious Broccoli Stir Fry with Chickpeas comes together in about 30 minutes and is made in just one pan for a quick and easy weeknight dinner that your family will love! You can switch up the veggies or simply use whatever you have on hand to create a “clean out the fridge” meal hello, versatility! Trust me, this dish is going to be your new favorite in no time.

Ingredients Breakdown

• 2 cups broccoli florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Cooked rice or quinoa (for serving)

How to Make Broccoli Stir Fry with Chickpeas

Let’s get into the nitty-gritty of making this delicious dish!

1. Heat olive oil in a large pan over medium heat. Let that oil get warm and nice!

2. Add minced garlic and ginger, sauté for about 1 minute until fragrant. You’ll know it’s ready when that lovely aroma wafts through the air!

3. Add broccoli florets and cook for 3-4 minutes until slightly tender. The vibrant green color is going to look so appealing!

4. Stir in chickpeas, soy sauce, and sesame oil. Cook for another 5-7 minutes until everything is wonderfully heated through. You might want to scrape the yummy bits off the bottom of the pan here trust me, it adds flavor.

5. Season with salt and pepper to taste. I usually give it a taste test at this point and adjust as needed!

6. Serve hot over cooked rice or quinoa. This is the best part; your kitchen is going to smell AMAZING!

Personal Connection

This Broccoli Stir Fry with Chickpeas is my go-to recipe when I need something comforting fast. There’s just something about the combination of garlic and ginger that feels like a warm, cozy hug, don’t you think? I’m a real sucker for one-pan meals because they make cleanup a breeze! The best part is that you can throw in whatever leftover veggies you have lurking in the fridge. It’s a meal that’s not only easy to whip up but also makes my family happy, and that’s the ultimate win.

If you loved this Broccoli Stir Fry with Chickpeas, be sure to check out my Southwest Chicken Salad, my Easy Zucchini Rollatini, or my Beef and Broccoli Stir-Fry!

Why This Recipe Works

Quick & Easy

This dish literally comes together in under 30 minutes. That’s faster than ordering takeout and way healthier!

One Pan

Cleanup is minimal, thank goodness for one-pan meals! You’ll have just a single skillet to wash.

Budget-Friendly

This recipe uses affordable, everyday ingredients you likely already have in your pantry. Perfect if you’re tight on cash!

Customizable

You can throw in whatever vegetables you have lying around. Don’t like chickpeas? Swap them for tofu or shrimp!

Comfort Food

It’s loaded with tons of flavor and offers the cozy aura we all need after a busy day.

Serving and Storage Tips

How to Serve This Broccoli Stir Fry

Serve this dish over fluffy rice or quinoa, or perhaps wrap it in lettuce for a fun twist! Pair it with a side of steamed dumplings or egg rolls for a complete meal.

Storage

This stir fry keeps well in the fridge for up to 4 days. Just store it in an airtight container!

Reheating Instructions

To reheat, simply pop it in the microwave for a couple of minutes or warm it in a skillet over low heat. Add a splash of water to help steam and keep it moist if needed.

Freezer Friendly

Yes! You can freeze this stir fry for up to 3 months. Just let it cool completely before freezing. When you’re ready to enjoy it, thaw in the fridge overnight and reheat.

Remember, food should be fun and full of flavor! Enjoy every bite of this incredible Broccoli Stir Fry with Chickpeas with your loved ones. It’s delicious, comforting, and oh-so-easy to make!

So, who’s ready to whip up this Broccoli Stir Fry with Chickpeas? Let me know how it goes in the comments! Happy cooking! Follow us on Pinterest for daily meal inspiration!

Broccoli Stir Fry with Chickpeas

A quick and easy one-pan stir fry featuring broccoli and chickpeas, perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegetarian

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups broccoli florets Fresh or thawed frozen broccoli.
• 1 can chickpeas, drained and rinsed Alternatives include black beans or edamame.
• 2 tablespoons olive oil Can substitute with sesame oil for a different flavor.
• 3 cloves garlic, minced Fresh is preferred over dried.
• 1 tablespoon ginger, minced Fresh ginger is ideal; powdered can be used in a pinch.
• 2 tablespoons soy sauce Use low-sodium or tamari for a gluten-free option.
• 1 tablespoon sesame oil Adds a nutty flavor; optional.
• to taste salt and pepper Season according to preference.
• as needed cooked rice or quinoa for serving Can be served on its own or with rice/quinoa.

Method

 

Preparation

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and ginger, sauté for about 1 minute until fragrant.

Cooking

1. Add broccoli florets and cook for 3-4 minutes until slightly tender.
2. Stir in chickpeas, soy sauce, and sesame oil. Cook for another 5-7 minutes until everything is heated through.
3. Season with salt and pepper to taste.

Serving

1. Serve hot over cooked rice or quinoa.

Notes

This stir fry keeps well in the fridge for up to 4 days. Can be frozen for up to 3 months.