Chili-Garlic Broccoli with Chickpeas

This Chili-Garlic Broccoli with Chickpeas is an easy and flavorful 30-minute meal. The chili-garlic sauce comes together quickly but has a huge depth of flavor, and you can even use a bag of frozen broccoli to make things easier. This chili-garlic broccoli stir-fry is perfect for a healthy and delicious vegan weeknight dinner.

I thought I would end the week with a quick and easy vegan dinner that you can add to your meal plan next week. You only need a few pantry ingredients, which you might already have. Broccoli and chickpeas provide protein, so this plant-based dinner will really fill you up!

Why You’ll Love This Chili-Garlic Broccoli Recipe

• It only takes 30 minutes to make – This recipe doesn’t involve much prep, and it comes together quickly. It’s especially easy if you already have some leftover rice or quinoa in the refrigerator.
• It’s perfect for broccoli lovers – You can add other veggies to this recipe, but it’s a nice way to let the broccoli shine. I love adding sticky sauces to broccoli because they coat the florets well, and you can really taste the sauce in each bite.
• It uses minimal ingredients – Besides the sauce, you only need rice, broccoli, and chickpeas for this easy dinner.

Chili-Garlic Broccoli and Chickpea Recipe Ingredients and Substitutions

• Broccoli – You can use fresh or frozen broccoli for this recipe. I used fresh broccoli and mostly used the larger florets so they could really soak up the sauce. Other stir-fry vegetables can be added if you like.
• Chickpeas – I love chickpeas because they have a nice texture and add protein. All you have to do is open a can and drain them. You can also add some diced tofu, tempeh, or another protein of choice.
• Rice – I used rice as a base for the broccoli and chickpeas, but any other grain e will work. You can also cook the broccoli and sauce together and serve as a veggie side dish.
• Chili Garlic Sauce – I used the Lee Rum Kee brand of chili-garlic sauce that I bought at Walmart. You should be able to find something similar at most bigger grocery stores in the Asian food aisle. You could also use chili crunch.
• Toppings – I always like to add a little garnish to my meals, and for this one, toasted sesame seeds and fresh cilantro or green onion are my go-to.

How To Make Chili Garlic Broccoli Stir Fry

1. Cook your rice, quinoa, or other grain of choice according to the package directions. Add all sauce ingredients to a small bowl or jar and mix until cornstarch is combined. Set sauce aside until ready to use.
2. Wash and dry your broccoli and cut it into florets. I left mine pretty large for this recipe, but you can make them any size you like. You can also use frozen broccoli.
3. Heat a large pan over medium heat and add about 2 teaspoons of olive oil. Add the broccoli, mix until it’s coated with oil, and cook for 2-3 minutes, until the broccoli just starts to brown. 
4. Pour the sauce mixture into the pan and stir everything together. Let the broccoli and sauce cook together until the broccoli is softened and the sauce starts thickening, 3-4 minutes. Next, add the chickpeas and cook for another 2-3 minutes, until the sauce is completely thickened and coats the bottom of the pan.
5. Turn the heat off, serve over rice or your favorite grain, and top with toasted sesame seeds and fresh cilantro or green onion.

Broccoli Stir Fry Recipe Frequently Asked Questions

• Is this recipe vegan? Yes!
• Is this Chili Garlic Broccoli gluten-free?  Yes, just make sure to use gluten-free tamari.
• Can other vegetables be added? Of course! Feel free to add any stir-fry veggies if you like; I just decided to keep it simple with only broccoli.
• What kind of chili garlic sauce is recommended? You can use your favorite chili-garlic sauce, experiment with a new one, or try the one featured in this recipe. Feel free to get creative and make your own!
• How long do leftovers last in the refrigerator? If stored in an airtight container, they should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Amazing Broccoli Recipes?

Tahini Roasted Broccoli

Crunchy Baked Broccoli with Spicy Soy Sauce

Broccoli Blueberry Salad with Chickpeas

Veggie Packed Creamy Broccoli Soup

Cheesy Broccoli Rice Casserole Bites

Crunchy Broccoli Salad with Maple Mustard Dressing

Chili Garlic Broccoli with Chickpeas

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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This Chili Garlic Broccoli with Chickpeas is an easy and flavorful 30 minute meal. The chili garlic sauce comes together quickly but has a huge depth of flavor and you can even use a bag of frozen broccoli to make things even easier. This chili garlic broccoli stir fry is perfect for a healthy and delicious vegan weeknight dinner.

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Ingredients

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• 1 cup rice, uncooked
• 2 teaspoons olive oil, or oil of choice
• 4 cups broccoli florets, about 2 large stalks
• 1 (15 oz) can chickpeas, drained and rinsed
• Optional toppings: toasted sesame seeds, fresh cilantro, green onion

Chili Garlic Sauce

• 1/4 cup water
• 1/4 cup tamari or soy sauce, I like to use reduced sodium
• 1/4 cup pure maple syrup
• 2 teaspoons neutral flavored oil, or a mild olive oil (you could also use toasted sesame oil)
• 1 tablespoon garlic chili sauce, such as Lee Kum Lee brand (which I used and enjoyed) or something like sambal oelek
• 1/2 teaspoon grated ginger
• 1/2 teaspoon grated garlic
• 1 1/2 teaspoons cornstarch

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Instructions

1. Cook your rice, quinoa or other grain of choice, according to package directions.  Add all sauce ingredients to a small bowl, or jar, and mix until combined and corn starch is mixed in.  Set sauce aside until ready to use.
2. Wash and dry your broccoli and cut into florets.  I left mine pretty large for this recipe, but you can make them any size you like.  Frozen broccoli can also be used.
3. Heat a large pan over medium heat and add about 2 teaspoons of olive oil.  Add the broccoli, mix until broccoli is coated with oil and let cook for 2-3 minutes, until broccoli is just starting to brown.
4. Pour the sauce mixture into the pan and stir everything together.  Let the broccoli and sauce cook together until broccoli is softened and sauce is starting to thicken, 3-4 minutes.  Next, add in the chickpeas and cook for another 2-3 minutes, until sauce is completely thickened and coats the bottom of the pan.
5. Turn the heat off and serve over rice, or your favorite grain, and top with toasted sesame seeds and fresh cilantro or green onion.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: stovetop
• Cuisine: Asian Inspired