If you’re craving a dish that’s bursting with flavor, texture, and a touch of that irresistible glaze, this Sticky Sesame Chickpeas & Broccoli Recipe is exactly what you need. It’s a vibrant, wholesome meal that brings together tender broccoli florets and protein-packed chickpeas, all coated in a luscious, sticky sauce that perfectly balances savory, sweet, and a hint of heat. Whether you’re looking for a quick weeknight dinner or a satisfying plant-based meal, this recipe is a total winner that will become a staple in your kitchen.
Ingredients You’ll Need
This Sticky Sesame Chickpeas & Broccoli Recipe uses simple, everyday ingredients, each playing a crucial part in creating its incredible flavor and texture. From the nuttiness of sesame oil to the sweet tang of hoisin and maple syrup, everything works in harmony to make this dish unforgettable.
- Chickpeas: One can (15 oz), drained and rinsed—provides protein and a creamy texture that absorbs the sauce beautifully.
- Broccoli florets: 2 cups—adds a fresh crunch and vibrant green color that brightens the dish.
- Sesame oil: 2 tablespoons, divided—imparts a toasty, aromatic depth essential for that signature sticky glaze.
- Garlic: 2 cloves, minced—brings a pungent, savory kick that wakes up the taste buds.
- Fresh ginger: 1 tablespoon, grated—adds warmth and a zesty bite that complements the garlic perfectly.
- Soy sauce (or tamari): 2 tablespoons—offers umami richness and saltiness to balance the sweet elements.
- Hoisin sauce: 2 tablespoons—introduces sweetness and complexity with a hint of spice.
- Maple syrup (or honey): 2 tablespoons—sweetens the sauce naturally for a perfectly sticky finish.
- Rice vinegar: 1 tablespoon—adds a gentle acidity that brightens the overall flavor.
- Sesame seeds: 1 tablespoon—sprinkled on top for extra texture and nutty notes.
- Red pepper flakes (optional): 1/4 teaspoon—gives an optional gentle heat to awaken the palate.
- Water: 1/2 cup (as needed)—used to adjust the sauce to the perfect sticky consistency.
- Cooked rice or quinoa: For serving—provides a comforting, hearty base to soak up all the delicious sauce.
- Sliced green onions: For garnish—offers fresh, mild onion flavor and a pop of color.
How to Make Sticky Sesame Chickpeas & Broccoli Recipe
Step 1: Cook the Broccoli
Start by heating 1 tablespoon of sesame oil in a large skillet over medium heat. Toss in the broccoli florets and stir-fry them for about 5-6 minutes. You want them tender but still crisp enough to hold their shape and add a satisfying crunch to each bite. Once cooked, remove the broccoli and set it aside—this keeps it from overcooking later in the process.
Step 2: Prepare the Sauce
In the same skillet, add the remaining tablespoon of sesame oil along with the minced garlic and grated ginger. Cook these aromatics for 1-2 minutes until they release their fragrant aroma that fills your kitchen with promise. Now stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar, and optional red pepper flakes. Blend everything together, and if the sauce is too thick, slowly add water one tablespoon at a time until it reaches a luscious, sticky consistency perfect for coating the chickpeas.
Step 3: Cook the Chickpeas
Next, add your drained chickpeas to the skillet, stirring well to cover every bean with the sticky sesame sauce. Sauté the chickpeas for about 5 minutes, allowing the sauce to thicken and cling deliciously to them. This step is where the magic happens—the sauce turns glossy and irresistible.
Step 4: Combine with Broccoli
Return the perfectly cooked broccoli to the skillet and gently toss everything together so every floret and chickpea is bathed in that sticky, flavorful sauce. Finally, sprinkle the dish with sesame seeds and give it one last gentle stir to incorporate the seeds and enhance the nutty flavor.
Step 5: Serve the Sticky Sesame Chickpeas & Broccoli Recipe
Plate this vibrant dish over a warm bed of fluffy rice or nutty quinoa. Finish with a sprinkle of sliced green onions and, if you love extra sesame crunch, some more toasted sesame seeds. The contrasting textures and flavors make each bite truly something to savor.
How to Serve Sticky Sesame Chickpeas & Broccoli Recipe
Garnishes
Adding sliced green onions and toasted sesame seeds on top elevates this dish visually and texturally. The freshness from the onions cuts through the richness, while the sesame seeds add a satisfying crunch that complements the sticky sauce perfectly.
Side Dishes
This Sticky Sesame Chickpeas & Broccoli Recipe shines as a standalone meal, but if you want to bulk up your plate, serve it alongside steamed jasmine rice, nutty quinoa, or even a simple noodle dish. A crisp cucumber salad or pickled veggies also pair beautifully to refresh the palate between bites.
Creative Ways to Present
Try serving the Sticky Sesame Chickpeas & Broccoli in colorful bowls topped with chopped fresh cilantro or a drizzle of sriracha for those who love a spicy kick. You can also stuff it inside warm pita pockets or lettuce wraps for a fun twist that turns this recipe into a hand-held delight perfect for lunches or casual dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Sesame Chickpeas & Broccoli keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making it ideal for meal prep or packed lunches.
Freezing
If you want to save it for longer, this dish can be frozen. Place it in a freezer-safe container and freeze for up to 1 month. Just be aware that the broccoli might soften slightly after thawing, but the chickpeas will remain tender and flavorful.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Stir often to warm everything evenly and bring back that perfect sticky consistency. Alternatively, the microwave works great—just cover the dish to keep the moisture in.
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works well as a convenient alternative. Just be sure to thaw and drain it well to avoid excess moisture, which can water down the sticky sauce.
Is this Sticky Sesame Chickpeas & Broccoli Recipe vegan?
Absolutely! This recipe is fully vegan if you choose maple syrup and tamari instead of honey and traditional soy sauce. It’s a perfect plant-based meal that packs plenty of flavor.
How spicy is this dish?
The recipe can be mild or a little kicky depending on your preference. The red pepper flakes add gentle heat, but you can omit them completely or increase the amount for more spice.
What’s the best way to get the sauce sticky?
The combination of maple syrup, hoisin sauce, and simmering it until it thickens is key. Stir frequently and add water sparingly to control the thickness for that perfect sticky glaze.
Can I add other vegetables to this recipe?
Definitely! Feel free to include bell peppers, snap peas, or carrots to add more color and crunch. Just cook them alongside or before the broccoli so they stay crisp-tender.
Final Thoughts
I can’t recommend this Sticky Sesame Chickpeas & Broccoli Recipe enough—it’s comforting, flavorful, and delightfully simple to prepare. Whether you’re cooking for yourself or feeding a crowd, it’s sure to bring smiles all around the table. Give it a try, and I promise it will quickly become one of your favorite go-to meals!
Print
Sticky Sesame Chickpeas & Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and vibrant vegetarian dish featuring tender broccoli florets and sticky sesame-coated chickpeas. This quick and easy recipe combines savory soy and hoisin sauces with a touch of sweetness from maple syrup, balanced by aromatic garlic and ginger. Perfect served over rice or quinoa for a wholesome, satisfying meal in just 30 minutes.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 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)
For Serving
- Cooked rice or quinoa
- Sliced green onions (for garnish)
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 but still retain a crisp texture. Once cooked, remove the broccoli from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of sesame oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant, taking care not to burn the garlic. Then stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar, and red pepper flakes if using. Mix everything thoroughly, and add water one tablespoon at a time as needed to reach the desired sauce consistency.
- Cook the Chickpeas: Add the drained chickpeas to the skillet with the sauce, stirring well to coat them evenly. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens to a sticky glaze.
- Combine with Broccoli: Return the cooked broccoli to the skillet and toss thoroughly to combine with the sticky sesame chickpeas. Sprinkle sesame seeds over the mixture and stir gently to distribute them evenly.
- Serve: Serve the sticky sesame chickpeas and broccoli over a bed of cooked rice or quinoa. Garnish with sliced green onions and additional sesame seeds if desired for extra flavor and texture.
Notes
- For a gluten-free version, substitute tamari for regular soy sauce and ensure hoisin sauce is gluten-free.
- Adjust red pepper flakes to your preferred spice level or omit entirely for a mild dish.
- Maple syrup can be replaced with honey or agave nectar for alternate sweetness.
- Use fresh ginger and garlic for the best aromatic results.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
