- 1 head of broccoli, chopped into florets
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice for serving
In a small bowl, whisk together the soy sauce and cornstarch.
In a large skillet, heat the olive oil over medium heat. Add the garlic and ginger and cook for 1 minute.
Add the broccoli and cook until crisp-tender, about 5 minutes.
Stir in the chickpeas and soy sauce mixture. Cook until the sauce has thickened, about 2 minutes.
Season with salt and pepper to taste. Serve over cooked rice.