Peanut butter sauce broccoli and chickpeas stir fry – a quick and easy plant-based Asian recipe that gets ready in just 30 minutes! The combination of crunchy broccoli and slightly chewy chickpeas in a flavorful creamy peanut sauce makes everyone fall in love with this dish. If you love Asian food and looking for some easy plant-based Asian stir fry recipes to try at home then this chickpea broccoli stir fry recipe is perfect for you. It has a simple creamy homemade stir fry peanut sauce which goes really well with chickpeas and broccoli. This dish is a combination of different flavors and textures- it’s savory, slightly sweet, slightly spicy, creamy, crunchy, and slightly chewy.
WHAT GOES IN THIS PEANUT SAUCE BROCCOLI STIR FRY?
To make this dish you will need these ingredients:
For the peanut butter sauce:
PEANUT BUTTER, SOYA SAUCE, AGAVE SYRUP, CHILI OIL
Mix all the sauce ingredients before making the stir fry in a small bowl. It should look like this:
Peanut butter: I use creamy peanut butter to make Asian peanut stir fry sauce. However, it’s also fine to use crunchy peanut butter. Try using a peanut butter with no added sugar and salt.
Chickpeas. I like to use dried and boiled chickpeas, but use whatever you have on hand and convenient for you. USe tinned chickpeas instead.
HOW TO MAKE
Step 1: Heat oil in a wok. Add broccoli florets and chickpeas and saute on a medium flame for around 10-12 minutes. Add garlic and saute for another 3 minutes.
Step 2: In a bowl, mix peanut butter, soy sauce, chili oil and agave syrup. Mix everything.
Step 3: Add the sauce over the broccoli and chickpeas mixture.Mix everything and cook until the peanut butter melts and the sauce starts simmering. Add sesame seed and scallions and enjoy!
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Peanut butter sauce broccoli and chickpeas stir fry
- 1 head broccoli
- 1 can chickpeas
- 2 tbsp olive oil
- 1 handful scallions
- 1 tbsp sesame seeds
- 1 tbsp smooth peanut butter
- 2 tbsp soya sauce
- 1 tsp agave syrup
- 1 tsp chili oil
- In a bowl mix peanut butter, soy sauce, chili oil, and agave. Mix everything and keep aside.
- Heat oil in a wok. Add broccoli florets and chickpeas and saute on a medium flame for around 10-12 minutes or until the broccoli gets cooked but still crunchy.
- Add garlic and saute for another 3 minutes.
- Pour over the peanut sauce and mix well.
- Serve with sesame seeds and scallions. Enjoy!