Name: Chickpea and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cans chickpeas (drained and rinsed; about 3 cups chickpeas); 1 tablespoon + 1 teaspoon peanut oil (divided; can also use olive or canola oil); 1 tablespoon minced garlic (about 4 cloves); 1 tablespoon minced ginger (1 inch of ginger); 1/2 cup creamy peanut butter; 13 ounces lite coconut milk; 2 tablespoons soy sauce (preferably reduced sodium); 1 tablespoon rice vinegar; 1 tablespoon sriracha; 16 ounces frozen broccoli (cooked according to package instructions); 1 teaspoon black peppercorns; 1/4 teaspoon salt (adjust to taste); to taste freshly ground black pepper; 2 cups cooked white rice (for serving); fresh chopped cilantro (for serving); 5 lime wedges (for serving)

Description

This Chickpea and Broccoli Stir-Fry is a quick and delicious dish packed with flavor and nutrition.

Ingredients

Scale

2 cans chickpeas (drained and rinsed; about 3 cups chickpeas)
1 tablespoon + 1 teaspoon peanut oil (divided; can also use olive or canola oil)
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon minced ginger (1 inch of ginger)
1/2 cup creamy peanut butter
13 ounces lite coconut milk
2 tablespoons soy sauce (preferably reduced sodium)
1 tablespoon rice vinegar
1 tablespoon sriracha
16 ounces frozen broccoli (cooked according to package instructions)
1 teaspoon black peppercorns
1/4 teaspoon salt (adjust to taste)
to taste freshly ground black pepper
2 cups cooked white rice (for serving)
fresh chopped cilantro (for serving)
5 lime wedges (for serving)

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Instructions

Heat a thin layer of peanut oil in a medium saucepan over medium heat. Once hot, add ginger and garlic. Sauté until lightly browned and aromatic, about 1 minute.
Add the peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
Bring to a boil over high heat. Once boiling, reduce to simmer over low, whisking occasionally to prevent sticking. Once thickened enough to coat the back of a spoon without sliding off, add the two cans of drained chickpeas. Stir to coat. Gently simmer while you prepare the broccoli.
To make the broccoli, heat a large cast iron pan (or other large skillet) over medium-high heat. Once hot, add 1 tablespoon peanut oil. Add steamed broccoli and black peppercorns to the hot oil. Allow broccoli to cook for 2 minutes on each side, or until browned. Sprinkle with 1/4 teaspoon salt and ample black pepper after cooking.
Assemble rice, chickpeas, and broccoli in individual bowls. Top with a squeeze of lime juice, cilantro, and black pepper to taste.

Notes

Note #1: Adjust garlic according to preference.
Note #2: Cooking times for broccoli will vary based on package instructions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 8g
Protein: 15g
Cholesterol: 0mg