Recommended to serve with rice
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
- Servings: 3-4
Ingredients
- 1 tbsp olive oil
- 2 onions (≈ one large and one medium), chopped
- 4 big cloves of garlic, minced
- 1 heaped tbsp of fresh ginger, minced
- ¼ tsp chili powder
- ½ tsp sweet paprika powder
- 1 tsp spicy paprika powder
- Pinch of salt and pepper (or to taste)
- 1 large head of broccoli (with stem), cut into bite size pieces
- 80ml vegetable broth
- 500g canned chickpeas, rinsed and drained
- 125ml water
- 1 tbsp corn starch
- 2 tbsp balsamic vinegar (40ml)
- 2 tbsp maple syrup (40ml)
- 3 tbsp gluten free soy sauce (60ml)
Method
- Heat the oil in a pan and add the onion, garlic, ginger and spices.
- Fry for about 4 minutes.
- Add the broccoli and vegetable broth.
- Cook for a further 5-6 minutes.
- Combine the water, corn starch, balsamic vinegar, maple syrup and soy sauce in a bowl.
- Add the liquid to the pan, together with the chickpeas.
- Bring to a boil and let it simmer until the broccoli is soft but crunchy and the sauce is thick, about 5 mins.
- Serve with rice and enjoy!