Description
A delicious and nutritious Sticky Sesame Chickpeas & Broccoli dish that combines tender chickpeas and crisp broccoli florets in a flavorful, sticky sesame sauce. This easy 30-minute recipe is perfect for a quick weeknight dinner served over rice or quinoa, with aromatic garlic, ginger, and a touch of sweetness from maple syrup.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- Cooked rice or quinoa (for serving)
- Sliced green onions (for garnish)
Sauce & Seasonings
- 2 tablespoons sesame oil (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup water (as needed for sauce consistency)
Instructions
- Cook the Broccoli: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the broccoli florets and stir-fry for 5-6 minutes, until they are tender yet still crisp. Remove the broccoli from the skillet and set aside to keep warm.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of sesame oil, then sauté the minced garlic and grated ginger for 1-2 minutes until fragrant and aromatic. Stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar, and red pepper flakes if using. Mix everything well, and adjust the sauce consistency by adding water one tablespoon at a time until it reaches a sticky but pourable texture.
- Cook the Chickpeas: Add the drained chickpeas to the skillet with the sauce, tossing to coat them evenly. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens and becomes sticky, clinging to the chickpeas.
- Combine with Broccoli: Return the cooked broccoli to the skillet and toss everything together to ensure the broccoli is coated with the sticky sesame sauce. Sprinkle sesame seeds over the dish and give it a final gentle stir to distribute the seeds evenly.
- Serve: Serve the sticky sesame chickpeas and broccoli over cooked rice or quinoa. Garnish with sliced green onions and additional sesame seeds if desired for extra flavor and presentation.
Notes
- You can substitute maple syrup with honey for a non-vegan option.
- Tamari is recommended for a gluten-free version instead of soy sauce.
- Add red pepper flakes gradually if you prefer less heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
