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Dinner recipe · from the recipe book

Chili Garlic Cauliflower, Broccoli and Chickpea Stir-Fry

Charred broccoli, cauliflower and carrots tossed with crisp-edged chickpeas in a sticky, spicy chili-garlic sauce over fluffy white rice.

Chili Garlic Cauliflower, Broccoli and Chickpea Stir-Fry

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 2 cups300 gChickpeas, canned, drained and rinsedpatted dry
  • 3¾ cups florets350 gBroccolicut into bite-size florets
  • ½ medium head300 gCauliflowercut into small florets
  • 3 medium180 gCarrotsthinly sliced on the diagonal
  • 1 medium120 gRed bell peppersliced into strips
  • 2½ tbsp36 gCanola oil
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp8 gCornstarch
  • 1¾ tsp8 gToasted sesame oil
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Bring the rice and 420 g (about 1¾ cups) of the water to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off the heat, covered, 5 minutes.
  2. While the rice cooks, make the chili garlic sauce: whisk the soy sauce, honey, cider vinegar, red pepper flakes, cornstarch and the remaining 60 g (¼ cup) of the water in a small bowl.
  3. Heat one third of the canola oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking the pan, 6 to 8 minutes until crisp-edged; move to a plate.
  4. Add another third of the canola oil to the skillet, then the cauliflower and carrot; cook 4 minutes, stirring occasionally, until browned in spots.
  5. Add the remaining third of the canola oil, then the broccoli and bell pepper; stir-fry 3 to 4 minutes until crisp-tender.
  6. Push the vegetables aside, add the garlic and ginger to the clear spot and stir 30 seconds until fragrant.
  7. Stir the chili garlic sauce, pour it in, return the chickpeas and toss 1 minute until glossy and thickened. Turn off the heat and drizzle with the toasted sesame oil.
  8. Serve the stir-fry over the rice, topped with the peanuts and green onion.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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