STIR FRY INGREDIENTS

olive oil for cooking
1/2 red onion, chopped
5 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 1/2 teaspoons paprika
pinch of black pepper and sea salt
sprinkle of cayenne pepper
1 head of broccoli, chopped into florets
1/3 cup vegetable broth (check label to make sure there’s no gluten)
1 15-ounce can garbanzos, drained and rinsed

SAUCE INGREDIENTS

1/2 cup water
3 tablespoons tamari
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch

OPTIONAL TOPPINGS

chopped scallions
sriracha
toasted sesame seeds

INSTRUCTIONS

Heat the oil in a large frying pan and pour in the onions, garlic, ginger, and spices (including the sea salt and black pepper). Fry them at medium heat for about five minutes until the onions become translucent.

Add the vegetable broth and broccoli. Let the ingredients simmer for another 8-10 minutes until the broccoli is about half-cooked. You want it to remain somewhat al dente.

Meanwhile, prepare the sauce in a small bowl. Mix together all the sauce ingredients until they’re thoroughly combined.

Pour the sauce into the frying pan with the other ingredients. Then add the garbanzos. Simmer everything together for about five minutes. The sauce should gradually thicken, due to the addition of the cornstarch.

Remove your mixture from your stovetop. Serve it over rice or quinoa, and if desired, sprinkle its surface with toasted sesame seeds, sriracha, chopped scallions, or any other toppings of your choice.

This straightforward yet elegant meal serves about three people. Feel free to double the recipe portions if you have more guests. It’s unlikely that you’ll have leftovers! If so, just cover them and keep them in your refrigerator for 2-3 days.

You’ll love the simplicity of this dish, and will want to make it over and over! Your friends might just beg you for the recipe. Enjoy!