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19Ingredients
25Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil (*see recipe notes)
- 1 onion (diced)
- 5 garlic cloves (minced)
- 1 Tbsp. fresh ginger (minced)
- 1 tsp. onion powder
- 1 tsp. paprika
- 1/2 tsp. smoked paprika
- black pepper
- sea salt
- 1 pinch cayenne pepper
- 1 head broccoli (cut into small florets, 450 g)
- 1/3 cup vegetable broth (80 ml)
- 15 oz. chickpeas (rinsed and drained)
- cooked rice (choice for serving)
- 1/2 cup water (120 ml)
- 3 Tbsp. soy sauce (gluten-free if needed)
- 2 Tbsp. rice vinegar (or balsamic vinegar)
- 2 Tbsp. maple syrup (or any other sweetener)
- 1 Tbsp. cornstarch
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1320mg55% |
| Potassium830mg24% |
| Protein12g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber11g44% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C240% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Ethan G. 2 years ago
Would recommend cooking at a higher temperature for a shorter time with far less liquids, at least just omitting the water as the broccoli came out very mushy. The flavors were odd at first but merged decently as leftovers
Kristina B 3 years ago
The spices felt Indian but the sauce seemed Asian... it didn’t really go together. I added carrots and green onions. The broccoli should be cooked for way less time! I’d add them in with the chickpeas and sauce.
Million 4 years ago
I would make this again and may add some more veggies like carrot sticks and bell pepper.