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
Scale
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.
