Broccoli pan with chickpeas

Ingredients for 1 servings:

• 1 tbsp oil
• 1 onion(s), chopped
• 5 garlic cloves, chopped
• 1 tbsp ginger, chopped
• 1 tsp onion granules
• 1 tsp sweet paprika powder
• 1 tsp smoked paprika powder
• 1 pinch of chili powder
• 1 m.-large broccoli, cut into florets
• 80 ml vegetable stock
• 1 can chickpeas
• 120 ml water
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes. Add broccoli florets and vegetable stock. Sauté for 10 minutes, until the broccoli is tender but not too soft. Meanwhile, prepare the sauce: In a medium bowl, whisk together water, soy sauce, rice vinegar, maple syrup, and cornstarch. Pour the sauce into the pan and add the chickpeas. Increase heat to high until the sauce simmers. Sauté for a few more minutes. Season to taste. Serve on its own or with cooked rice.