Chili-Garlic Broccoli with Chickpeas Pressure Cooker Recipe
This pressure cooker recipe combines bright green broccoli and protein-packed chickpeas with a delicious chili-garlic sauce, all done quickly for a fast, satisfying meal.
Ingredients
Main ingredients
- 1 cup Rice uncooked
- 2 teaspoons Olive oil smooth sauté
- 4 cups Broccoli florets bite-sized pieces
- 1 (15 oz) can Chickpeas drained and rinsed
- ¼ cup Water broth depth
- ¼ cup Tamari or soy sauce reduced sodium
- ¼ cup Maple syrup pure
- 1 tablespoon Garlic chili sauce like Lee Kum Lee or sambal oelek
- ½ teaspoon Grated ginger
- ½ teaspoon Grated garlic
- 1 ½ teaspoons Cornstarch
Instructions
Instructions
- Cook the rice according to package instructions to use as a base.
- Heat 2 teaspoons olive oil in a large pan over medium heat. Add broccoli florets and sauté for about 5 minutes.
- Add chickpeas and cook for another 5 minutes until warmed through.
- Whisk together ¼ cup water, ¼ cup tamari or soy sauce, ¼ cup maple syrup, 1 tablespoon garlic chili sauce, ½ teaspoon grated ginger, ½ teaspoon grated garlic, and 1 ½ teaspoons cornstarch in a small bowl.
- Pour the sauce over the broccoli and chickpeas, stirring to coat. Cook for another 3-4 minutes.
- Serve the broccoli and chickpeas over the cooked rice.
- Garnish with toasted sesame seeds, green onion, or cilantro as desired.
Notes
Serve immediately for best results. Adjust the spice level by altering the amount of garlic chili sauce used.