• 1/4 cup water
  • 1 tsp corn starch
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced or 1/2 tsp ginger powder
  • 1 can chickpeas, rinsed and drained
  • 5 mushrooms, sliced
  • 1 cup broccoli florets
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup or sweetener of choice
  • 1 tsp mustard
  • 1 tbsp ketchup
  • 1 tsp garlic chili sauce
  • 2 tsp vinegar of choice (I used apple cider vinegar)


In a cup prepare corn starch slurry by whisking together corn starch and water until dissolved and then set aside. In a separate cup or bowl add soy sauce, maple syrup, vinegar, ketchup, and mustard and whisk together then set aside. Bring a sauté pan up to medium heat. In a sauté pan add in onion and mushrooms and sauté until onions are softened. Add in broccoli, garlic and ginger and sauté for 30 seconds to a minute until fragrant. Add in chickpeas, stir together to combine, then add in the sauce you whisked together. Stir well and then add in corn starch slurry. Stir and allow to simmer on low until sauce thickens, about 3-5 minutes. Remove from heat, stir well again and serve as desired.