Chickpea and Broccoli Stir-fry

Ingredients

• 15 oz chickpeas, canned
• 1½ lb broccoli florets
• 3 clove garlic
• 1 inch ginger, fresh
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• ½ tsp red pepper flakes (optional)
• 1 tsp sesame seeds (optional)
• 3 cup cooked rice (optional)

Steps

1. Drain and rinse chickpeas. Cut broccoli into bite-sized florets. Mince garlic and grate ginger.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water to make the stir-fry sauce. Add red pepper flakes if desired.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 3-5 minutes until tender-crisp.
4. Add minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
5. Stir in the drained chickpeas. Pour the prepared sauce over the chickpeas and broccoli, stirring constantly until the sauce thickens and coats the vegetables.
6. Remove from heat. Garnish with sesame seeds if desired. Serve immediately, optionally over cooked rice.