Vegetable broth

250 grams

Wash and chop the broccoli, carrot, zucchini, and bell pepper into bite-sized pieces. Peel and mince the garlic and ginger. Open the vegetable broth container.

Broccoli

100 grams

Carrot

50 grams

Zucchini

100 grams

Bell pepper

100 grams

In a large skillet over medium heat, add the vegetable broth. Once hot, add the chopped broccoli, carrot, zucchini, and bell pepper. Sauté for about 5-7 minutes until tender but still crisp.

Olive oil

10 grams

Garlic

1

Ginger

1

In the same skillet, add olive oil, chopped garlic, and ginger. Stir to combine and cook for an additional 2-3 minutes until fragrant.

Soy sauce

15 ml

Chickpeas

100 grams

Pour soy sauce into the skillet. Add the chickpeas and stir everything together, cooking for another 2 minutes to heat through.

Parsley

5 grams

Transfer the stir-fry to a plate and sprinkle freshly chopped parsley over the top for garnish.

To serve, place the stir-fry on a plate and garnish with fresh parsley. A side of boiled rice complements this dish well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving again.