Brokkoli mit Knoblauch aus dem Wok

Zutaten

• 1 tablespoon oil ((*see recipe notes))
• 1 onion (diced)
• 5 garlic cloves (minced)
• 1 heaped tablespoon fresh ginger (minced)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• Black pepper & sea salt (to taste)
• Pinch of cayenne pepper
• 1 medium head of broccoli (cut into small florets)
• 1/3 cup vegetable broth
• 1 (15 oz) can of chickpeas (rinsed and drained)
• Cooked rice of choice (for serving)
• 1/2 cup of water
• 3 tablespoons soy sauce ((gluten-free if needed))
• 2 tablespoons rice vinegar or balsamic vinegar
• 2 tablespoons maple syrup (or any other sweetener)
• 1 tablespoon cornstarch

Zubereitung

1. 1

   Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.

2. 2

   Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.

3. 3

   Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.

4. 4

   Pour the sauce in the pan and add chickpeas.

5. 5

   Bring to a boil until the sauce simmers. Fry for a further few minutes.

6. 6

   Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.

7. 7

   Serve alone or with cooked rice. Enjoy!