I can't tell you how excited I am to share this meal with you. You'll be especially pleased if you usually make a beeline for my Weeknight Dinner section on the homepage. But between the broccoli, chickpeas, shrimp (see veg option in recipe headnotes) and lemon turmeric ginger dressing, I think this meal is universally appealing because it ticks all the boxes in a big way:
- One-pot wonder
- Weeknight friendly
- Warm and satisfying feel-good vibes
- BIG on flavor -- bright lemon, ginger and deeply savory notes
- Healing anti-inflammatory and immune-boosting properties
In a survey some of you completed a few years back, you expressed interest in hearing where my inspiration comes from, which I try to share as much as possible. This skillet meal was inspired by my love of the lemon turmeric flavor combo (see more examples here) and desire to offer an update on one of the most searched-for recipes on the site -- this Broccoli, Kale Chickpea Stir-Fry.
I hope you're as pleased with this updated skillet meal as we are, and that it helps you out on those busy weeknights. If you make it, be sure to let me know what you think in the comments below!
Lemon Turmeric Chickpea & Broccoli Skillet
Notes: Recipe calls for chickpeas and shrimp. If you want to keep this vegan, substitute tofu for the shrimp. I don't suggest doubling up on the chickpeas as a substitute, as it will throw off the texture. Too many chickpeas (in my opinion) can make a dish feel too starchy and soft.
- Knob of coconut oil (or ghee)
- 2 medium cloves of garlic, minced
- 3 in./7.5 cm piece of ginger, minced & divided (~ 4 heaped Tbsp. minced)
- 3 thin scallions, sliced
- 1 green chili, minced (optional)
- 300 gr. shrimp, shelled and deveined (if frozen, weigh once defrosted)
- 1 medium head broccoli, florets + tender stem chopped
- 1/2 cup (120 ml) water
- Lemon Turmeric Ginger Dressing (recipe below)
- 1-15 oz can chickpeas, drained and rinsed
- Toppings & sides: fresh cilantro and optional cooked basmati or brown rice
Lemon Turmeric Ginger Dressing
- 2 heaped Tbsp. minced ginger (reserved half from recipe above)
- Zest of 1 lemon
- Juice of 2 lemons
- 4 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. ground turmeric
- 1 tsp. honey (or maple/coconut/date syrup to keep this vegan)
- 1/2 tsp. salt
- Freshly ground black pepper to taste
- Mince garlic, ginger, scallions, and chili.
- Make lemon turmeric dressing: In a small mixing bowl, combine HALF minced ginger (~2 Tbsp), lemon zest, lemon juice, olive oil, turmeric, honey and salt. Mix well with fork until honey dissolves. Set aside.
- Melt coconut oil in a large, wide saute pan over medium, medium-high heat. Add garlic, remaining half of ginger, scallions, and chili.
- Saute for a minute. Add shrimp and a few pinches salt and pepper. Cook for 2 minutes without moving around, flip and cook another 2 minutes, or until shrimp turn pink and edges have curled up slightly. Transfer shrimp to a bowl, keeping some of the aromatics in pan.
- Add another knob of oil if pan looks dry. Add broccoli and a pinch of salt. Saute 2 minutes. Pour in 1/2 cup water and half the dressing. Stir through, then immediately cover with lid. Steam for 3 minutes, until broccoli is bright green and crisp tender.
- Remove lid, reduce heat and stir through shrimp, chickpeas, and the remaining half of dressing. Cook another 30-60 seconds to warm everything through, then immediately remove from heat. You want to retain the juices, so don't let the liquid boil and cook off.
- Serve over cooked rice, if using, and top with fresh cilantro. Not necessary but you can always flare this out further by topping with additional green onions, chili, and toasted cashews.