Ingredients
- Fresh broccoli florets
- Canned chickpeas
- Fresh garlic cloves
- Soy sauce
- Sesame oil
- Vegetable oil
- Sesame seeds
- White rice
Instructions
- Prepare your ingredients by cutting the broccoli into bite-sized florets, draining the chickpeas, and mincing the garlic.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant.
- Introduce the broccoli florets to the pan and stir-fry for 3-4 minutes until bright green and tender-crisp.
- Incorporate the drained chickpeas and stir-fry for another 2-3 minutes until heated through.
- Pour soy sauce and sesame oil over the mixture, tossing everything to coat evenly, then cook for an additional minute.
- Serve hot over cooked white rice and garnish with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg