Description
Discover how to make delicious Sticky Sesame Chickpeas and Broccoli with this easy recipe. Perfect for a quick and flavorful meal!
Ingredients
- 1 can chickpeas (15 oz) (425 g)
- 1 tablespoon olive oil (15 ml)
- 1 head broccoli, cut into florets
- 2 tablespoons soy sauce (30 ml)
- 2 tablespoons maple syrup (30 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 tablespoon (15 ml) sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) grated ginger
- 1 tablespoon cornstarch (8 g)
- 1 tablespoon water (15 ml)
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and rinse the chickpeas thoroughly.
- Heat olive oil in a large skillet over medium heat.
- Add the chickpeas to the skillet and season with salt and black pepper.
- Cook chickpeas for 5-7 minutes until slightly crispy, stirring occasionally.
- Remove chickpeas from the skillet and set aside.
- In the same skillet, add broccoli florets and a splash of water.
- Cover and steam broccoli for 3-4 minutes until bright green and tender-crisp.
- Remove the lid and allow any remaining water to evaporate.
- In a small bowl, mix soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger.
- In another small bowl, whisk together cornstarch and water to make a slurry.
- Pour the soy sauce mixture over the broccoli in the skillet.
- Stir in the cornstarch slurry and bring to a simmer, stirring constantly.
- Return the chickpeas to the skillet and mix well to coat with the sauce.
- Cook for 2-3 minutes until the sauce thickens and glazes the chickpeas and broccoli.
- Sprinkle sesame seeds over the dish and stir to combine.
- Adjust seasoning with additional salt and black pepper if needed.
- Serve warm.