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Broccoli and rice with chickpeas

Broccoli Chickpea rice

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Ingredients
  

Chickpea broccoli stir fry

  • 3 TBSP avocado oil
  • 1 small onion, diced
  • 5 cloves of garlic, minced
  • 1 TBSP fresh ginger
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • pinch of cayenne
  • a medium head of broccoli cut to bite size
  • 1/2 cup favorite broth
  • 15 oz can chickpeas

Sauce

  • 5 TBSP coconut aminos
  • 1/3 cup favorite broth or water
  • 2 TBSP rice vinegar
  • 2 TBSP maple syrup
  • 1 TBSP arrowroot

Instructions
 

  • This recipe comes from www.elavegan.com, I have adjusted a few things to change it up a little- please see www.elavegan.com for original recipe and credit.
    Prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch, whisk and set aside.
  • Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
  • Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  • Pour the sauce in the pan and add chickpeas. Bring to a boil until the sauce simmers. Fry for a further few minutes. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed. Serve alone or with cooked rice.