1 tbsp oil

1 medium onion, diced

3–4 cloves garlic, minced

1 tbsp fresh ginger, minced

1 tsp onion powder

1 tsp paprika (regular and/or smoked)

Salt and black pepper, to taste

Pinch of cayenne pepper (optional)

450 g broccoli, cut into small florets (about 1 medium head)

1/2 cup vegetable broth

1 can (400 g) chickpeas, rinsed and drained

Cooked rice, for serving (optional)

1/2 cup water

3 tbsp soy sauce (or tamari/coconut aminos)

1 tbsp rice vinegar (or balsamic vinegar)

2 tbsp maple syrup (or other sweetener)

1 tbsp cornstarch

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Heat the oil in a large skillet over medium heat.
Add diced onion, minced garlic, minced ginger, onion powder, paprika, salt, pepper, and optional cayenne. Sauté for 2–3 minutes until fragrant.
Add broccoli florets and vegetable broth. Cook, stirring occasionally, until broccoli is tender but still crisp, about 10 minutes.
While broccoli cooks, whisk together water, soy sauce, rice vinegar, maple syrup, and cornstarch in a small bowl until smooth.
Pour the sauce into the skillet and stir in the chickpeas.
Bring to a simmer and cook for 2–3 minutes, until sauce thickens slightly.
Adjust seasonings to taste, then serve hot over rice or on its own.

Use tamari or coconut aminos for a gluten-free version.
For extra protein, add tofu or edamame.
Frozen broccoli works—just shorten cooking time and add a bit more broth if needed.
Store leftovers in an airtight container in the fridge for up to 3 days.