Coconut-Peanut Butter Chickpea and Broccoli Stir-Fry
This easy-to-make Coconut-Peanut Butter Chickpea and Broccoli Stir-Fry is ready in a manner of minutes, making it the ideal meal for busy weeknights.
Ingredients
- ⅔ cup coconut milk (not coconut milk beverage)
- ¼ cup creamy natural peanut butter
- 2 tablespoons tamari
- 1 tablespoon garlic chili sauce
- 2 teaspoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon peanut oil
- 1 red bell pepper diced
- 1 bunch broccoli cut into bite-sized florets about 12 ounces
- 1 14-ounce can chickpeas drained and rinsed
- 2 scallions chopped
- Cooked brown rice or cooked rice noodles for serving, optional
Instructions
- In a small bowl, whisk together the coconut milk, peanut butter, garlic chili paste, tamari, lime juice, minced garlic, and ginger. Set aside.
- In a large skillet or pan, heat the oil over medium-high heat. Add the bell pepper and broccoli and cook, stirring frequently, until the pepper has softened and the broccoli has turned bright green, about 10 minutes. Add the chickpeas to the pan.
- Pour the coconut-peanut butter sauce into the pan and stir to coat the vegetables. Continue to cook, stirring frequently, until the sauce has heated throughout.
- Remove from heat and top with the chopped scallions. Serve with cooked brown rice or cooked rice noodles. Serve hot.