Sticky Chickpeas and Broccoli That Totally Hits the Spot
This quick and flavorful vegan dish brings tender chickpeas and roasted broccoli together in a glossy, sweet and spicy sesame sauce that tastes comforting and satisfying.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 4 cloves garlic minced
- 0.5 inch fresh ginger grated
- ⅓ cup soy sauce
- 1.5 tablespoons sesame oil
- 1 tablespoon neutral oil
- 2 teaspoons rice wine
- 3 tablespoons maple syrup
- 0.25 teaspoon ground red pepper (gochugaru or cayenne)
- 1 tablespoon corn starch
- 1 15-ounce can chickpeas drained and rinsed
- 12 ounces broccoli florets to steam or roast
- sesame seeds optional garnish
Instructions
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, rice wine, maple syrup, red pepper, and corn starch. Set aside.
- Heat neutral oil in a large skillet over medium heat. Add garlic and ginger and cook until fragrant, ~1-2 minutes.
- Add chickpeas and cook 5-7 minutes, stirring occasionally until lightly browned.
- Pour sauce over chickpeas and increase heat to medium-high. Stir frequently for 5-7 minutes until sauce thickens and glazes chickpeas.
- Steam or roast broccoli until just tender.
- Plate broccoli and top with sticky chickpeas.
- Garnish with sesame seeds if desired.
- Serve immediately and enjoy!
Notes
Store leftovers in airtight container. Reheat on skillet for best texture. Avoid microwave to keep sauce glossy.