Asiatische Brokkoli-Pfanne (Print Version)

# Ingredients:

01 - 1 can chickpeas
02 - 2 tablespoons maple syrup
03 - 0.5 teaspoon smoked paprika
04 - 1 tablespoon fresh ginger
05 - 2 tablespoons rice vinegar
06 - Salt and pepper
07 - 1 onion
08 - 1 tablespoon oil
09 - 1 teaspoon paprika powder
10 - 1 teaspoon onion powder
11 - 3 tablespoons soy sauce
12 - Chili powder (as much as you like)
13 - 80 ml veggie broth
14 - 120 ml water
15 - 1 tablespoon cornstarch
16 - 450 g broccoli
17 - 5 garlic cloves

# Instructions:

01 - Dump in the chickpeas with the sauce, let it bubble a bit, then try and see if you want more seasoning.
02 - Stir together water, maple syrup, soy sauce, rice vinegar, and cornstarch until you don't see lumps.
03 - Throw in the broccoli and pour in the veggie stock, cook for 10 minutes, but keep it kinda crisp.
04 - Heat up the oil, then fry onion, garlic, ginger, and all those spices for 3 to 4 minutes.

# Notes:

01 - This one's made to be pretty light on fat.
02 - You can eat it with or without cooked rice.
03 - Spice level? Totally up to your taste buds.

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