Vegan broccoli and chickpea stir-fry with sesame

Vegan broccoli and chickpea stir-fry with sesame: a quick pan dish with broccoli, chickpeas, soy sauce and sesame for easy everyday cooking.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 350 kcal per serving
• Protein: 15 g
• Fat: 15 g
• Carbs: 40 g

Ingredients

• 200 g broccoli
• 150 g chickpeas
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 tbsp soy sauce

Method

You’ll need: frying pan · sieve · wooden spoon

1. Divide the broccoli into small florets. Rinse the chickpeas thoroughly and drain them well.
2. Heat the sesame oil in a large frying pan. Stir-fry the broccoli briefly until it takes on a little colour.
3. Add a little water and cover the pan straight away. Steam the broccoli briefly so it turns tender but keeps some bite.
4. Add the chickpeas and soy sauce. Mix everything carefully and fry for a little longer without the lid.
5. If you like, toast the sesame seeds separately in a dry pan. That makes their flavour a little more intense.
6. Plate up the broccoli and chickpea stir-fry and sprinkle with sesame seeds before serving.

Good to know

I especially like a meal like this on long days. Little effort, lots of flavour, and something warm is on the table in no time.

Swaps

Sesame oil → olive oil (mainly monounsaturated fats); soy sauce → tamari (gluten-free alternative with a similar flavour; still contains soya); chickpeas → edamame (also provide plant protein; contain soya); sesame → chopped almonds (provide vitamin E and unsaturated fats; contains tree nuts)

Allergens

Contains soya, sesame and gluten (soy sauce). Fine for children if the broccoli is cooked soft enough; in pregnancy, heat the chickpeas through and prepare everything hygienically.

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