Sticky Sesame Chickpeas and Broccoli

$- 1 can (15 oz) chickpeas, drained and rinsed - 2 cups broccoli florets (fresh or frozen) - 2 tablespoons sesame oil, divided - 1 tablespoon fresh ginger, finely grated - 3 cloves garlic, minced (about 1 tablespoon) - 1/4 cup soy sauce (substitute tamari for gluten-free) - 2 tablespoons honey or maple syrup (for a vegan option, use maple syrup) - 1 tablespoon rice vinegar - 1 tablespoon cornstarch - Salt and pepper to taste Chickpeas and broccoli are the stars of this dish. Chickpeas give a hearty feel. They are rich in protein and fiber. Broccoli adds great color and crunch. It boosts vitamins, too. Together, they make a healthy meal. Sesame oil and soy sauce bring depth to the flavor. Sesame oil has a nutty taste. It makes the dish rich and fragrant. Soy sauce adds a savory umami touch. You can use tamari for a gluten-free option. Honey or maple syrup adds sweetness. This balance is key in the sauce. It helps cut the saltiness of soy sauce. Use honey for a richer flavor. Maple syrup is perfect for a vegan choice. - 2 tablespoons sesame seeds - 2 green onions, chopped (for garnish) Garnishes make your meal visually appealing. Sesame seeds add a nice crunch. They also enhance the nutty flavor. Green onions give freshness and color. This final touch makes the dish pop. - Heating Sesame Oil Heat 1 tablespoon of sesame oil in a large skillet over medium heat. This oil gives great flavor to the chickpeas. - Sautéing Chickpeas Once the oil is hot, add 1 can of drained and rinsed chickpeas. Sauté them for about 5 minutes. Stir them often until they turn golden and crispy. Season with salt and pepper to taste. After cooking, set the chickpeas aside on a plate. - Sautéing Instructions In the same skillet, add 1 tablespoon of sesame oil. Let it heat for about a minute. Next, add 2 cups of broccoli florets. Sauté the broccoli for 3 to 4 minutes. Stir frequently until the broccoli turns bright green but stays crunchy. - Seasoning Tips Sprinkle a pinch of salt and pepper over the broccoli. This simple step makes the broccoli taste fresh and vibrant. - Combining Ingredients In a small bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of honey (or maple syrup for vegan), 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, the grated ginger, and minced garlic. - Whisking for Smoothness Whisk the mixture until smooth. Make sure the cornstarch dissolves fully. This sauce will bring all the flavors together beautifully. Achieving Crispy Chickpeas To get crispy chickpeas, start with drained and rinsed beans. Heat the sesame oil before adding the chickpeas. Sauté them for about five minutes. Stir them often to prevent sticking. Cook until they turn golden brown. Season with salt and pepper for extra flavor. Keeping Broccoli Crunchy For crunchy broccoli, cook it for only three to four minutes. Use high heat and stir often. This keeps the bright green color and crisp texture. A little salt and pepper will enhance its taste without making it mushy. Adding Spices You can boost the flavor with spices. Try adding a pinch of red pepper flakes for heat. A dash of smoked paprika adds an earthy taste. Experimenting with spices can make your dish unique and exciting. Adjusting Sweetness The sweetness comes from honey or maple syrup. You can adjust it to your taste. If you prefer less sweetness, reduce the amount of honey. For a more intense flavor, you can add a bit more. Taste as you go for the best balance. Pairing with Rice or Quinoa Serve your Sticky Sesame Chickpeas and Broccoli over rice or quinoa. This adds a nice base to soak up the sauce. Brown rice or quinoa adds a nutty flavor, which pairs well with the dish. Creative Serving Ideas Get creative with your plating. Use bowls for a cozy look. Add sesame seeds and green onions for a fresh touch. You can also serve it in lettuce cups for a fun, light option. This makes it easy to eat and adds a crunch! {{image_4}} You can easily make this dish vegan. Just swap honey for maple syrup. The maple syrup brings a sweet touch. It blends well with the sesame oil and soy sauce. This small change keeps the dish tasty and plant-based. You still get that sticky, rich flavor without losing the essence of the recipe. Make sure to check the label on your soy sauce. Some brands may contain animal products. If you need a gluten-free version, it’s simple to modify. Use tamari instead of soy sauce. Tamari gives you the same great taste without gluten. Check other sauce ingredients too. Some brands of rice vinegar might contain gluten. Always read the labels. Your dish will still be full of flavor and safe for gluten-free diets. Want to mix things up? Add more veggies for color and taste. Bell peppers bring a sweet crunch. They pair well with chickpeas and broccoli. Carrots also add a nice texture and sweetness. You can slice them thin or use small pieces. Just sauté them with the broccoli. This will make your meal more colorful and nutrient-rich. Don't hesitate to get creative with your favorite vegetables! To keep your Sticky Sesame Chickpeas and Broccoli fresh, store leftovers in an airtight container. Place the dish in the fridge within two hours of cooking. It will last up to three days. This way, you can enjoy the flavors again! When reheating, use a skillet or microwave. If you use a skillet, heat it on low. Add a splash of water or broth to keep the dish moist. Stir often to avoid sticking. In a microwave, heat in 30-second bursts, stirring in between. This helps keep the chickpeas crispy and the broccoli crunchy. You can freeze this dish too! Allow it to cool completely before freezing. Transfer to a freezer-safe container or bag. It will stay good for up to three months. To thaw, move it to the fridge overnight. Reheat it in a skillet or microwave, adding a little water if needed. Enjoy your tasty meal even later! No, I do not recommend using frozen chickpeas. Canned chickpeas work best. They are soft and ready to cook. Frozen chickpeas may take longer to cook and lose texture. To change the spice level, add red pepper flakes. Start with a pinch. You can also use fresh chili peppers for more heat. If you want less spice, skip the red pepper. You can serve this dish with rice or quinoa. Both options add a nice base. You can also pair it with noodles for a different twist. For a crunchy side, serve with a salad. Yes, this recipe is perfect for meal prep. You can store it in the fridge for up to three days. Just reheat it when ready to eat. The flavors will blend even more over time. Yes, you can use other veggies. Bell peppers and carrots work well. You can also try snap peas or cauliflower. Just adjust the cooking time based on the vegetable you choose. This blog post covers how to make Sticky Sesame Chickpeas and Broccoli. We explored key ingredients, like chickpeas and sesame oil. I provided steps for prepping and cooking. Plus, I shared tips for texture, flavor, and serving ideas. You can adapt the dish for vegan or gluten-free diets too. In my opinion, this recipe is simple yet tasty. You can customize it as you like. Enjoy making this healthy meal and have fun with it!$

Sticky Sesame Chickpeas and Broccoli

Discover the delightful flavors of Sticky Sesame Chickpeas and Broccoli in this quick and easy recipe! With simple ingredients like chickpeas, tender broccoli, and a savory sesame sauce, this dish is perfect for any meal. Whip it up in just 25 minutes and enjoy a healthy, satisfying option for lunch or dinner. Click through to get the full recipe and make this delicious dish today!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 cups broccoli florets (fresh or frozen)

2 tablespoons sesame oil, divided

1 tablespoon fresh ginger, finely grated

3 cloves garlic, minced (about 1 tablespoon)

1/4 cup soy sauce (substitute tamari for gluten-free)

2 tablespoons honey or maple syrup (for a vegan option, use maple syrup)

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons sesame seeds

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions

Prepare the Chickpeas:

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Once hot, add the drained and rinsed chickpeas to the skillet. Sauté for approximately 5 minutes, stirring occasionally, until the chickpeas are slightly golden and crispy. Season them with salt and pepper to taste. Once cooked, remove the chickpeas from the skillet and set them aside on a plate.

Cook the Broccoli:

In the same skillet, add the remaining tablespoon of sesame oil. Allow it to heat up for a minute before adding the broccoli florets. Sauté the broccoli for 3-4 minutes, stirring frequently, until they become vibrant green and slightly tender while still retaining some crunch. Sprinkle a pinch of salt and pepper over the broccoli for seasoning.

Make the Sauce:

In a small bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, cornstarch, freshly grated ginger, and minced garlic. Whisk the ingredients together until the mixture is smooth and the cornstarch is fully dissolved.

Combine Everything:

Return the sautéed chickpeas to the skillet with the cooked broccoli. Pour the prepared sauce evenly over the chickpeas and broccoli mixture. Gently stir to ensure that everything is well coated in the sauce. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and heat through, stirring occasionally.

Finish with Sesame Seeds:

Once the sauce has thickened to your liking, sprinkle sesame seeds over the top of the chickpea and broccoli mixture. Stir gently to incorporate the seeds throughout the dish.

Garnish and Serve:

Remove the skillet from heat and garnish your Sticky Sesame Chickpeas and Broccoli with chopped green onions. Serve immediately, either on its own or alongside rice or quinoa for a complete meal.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4