Sticky Sesame Chickpeas & Broccoli recipe
Sticky Sesame Chickpeas are sweet, savory, and have a nice nutty flavor. They’re super easy to make and packed with plant-based protein. The best part? You can have them ready in under 15 minutes!
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Calories: 437kcal
Servings: 4
Equipment
- Skillet
- Saucepan
- Wooden Spoon
- Whisk
- Colander
- Measuring Cups
Ingredients
- 1/4 c. honey
- 1/4 c. ketchup
- 2 Tbsp. rice wine vinegar
- 2 tsp. cornstarch
- 3 Tbsp. neutral oil divided
- 1 Tbsp. sesame oil
- 1 large head broccoli about 1 lb. cut into 2" florets
- 1/2 tsp. or more kosher salt
- 2 cloves garlic finely chopped
- 1/4 c. reduced-sodium soy sauce
- 1 Tbsp. finely chopped peeled ginger
- 2 14.5-oz. cans chickpeas, drained, rinsed
- 1/8 tsp. baking soda
- 2 Tbsp. toasted sesame seeds
Instructions
- Mix honey, ketchup, soy sauce, vinegar, sesame oil, and cornstarch in a small bowl. Set aside.
- Heat 2 Tbsp oil in a skillet over medium-high heat. Add broccoli, season with salt, and cook for 5-6 minutes until charred and tender. Transfer to a plate.
- In the same skillet, heat 1 Tbsp oil. Add garlic and ginger, and cook for 30 seconds. Stir in chickpeas and baking soda.
- Reincorporate the honey mixture and pour it into the skillet. Bring to a boil, cooking for about 1 minute until the sauce thickens.
- Add broccoli back to the skillet, toss in the sauce, and cook for another minute. Season with salt if needed.
- Serve the chickpea and broccoli mixture in bowls and top with sesame seeds.
Nutrition
Calories: 437kcal | Carbohydrates: 65g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Potassium: 503mg | Fiber: 11g | Sugar: 25g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 4mg