Description

This Sticky Sesame Chickpeas & Broccoli recipe is a flavorful and healthy vegetarian dish that combines tender broccoli florets and protein-packed chickpeas coated in a sweet and savory sticky sesame sauce. Perfect for a quick weeknight dinner, it serves beautifully over rice or quinoa and is garnished with sesame seeds and green onions for added crunch and freshness.

Ingredients

Scale

Vegetables & Protein

1 can (15 oz) chickpeas, drained and rinsed
2 cups broccoli florets
2 cloves garlic, minced
1 tablespoon fresh ginger, grated

Sauce & Seasonings

2 tablespoons sesame oil (divided)
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)

To Serve

Cooked rice or quinoa
Sliced green onions (for garnish)

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Instructions

Cook 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 crisp. Remove from the skillet and set aside.
Prepare sauce: In the same skillet, add the remaining tablespoon of sesame oil, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant. Stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar, and red pepper flakes (if using). Mix well, adding water 1 tablespoon at a time if the sauce is too thick, until desired consistency is reached.
Cook chickpeas: Add the drained chickpeas to the skillet, stirring to coat them in the sauce. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens and becomes sticky.
Combine broccoli and chickpeas: Add the cooked broccoli back into the skillet and toss to combine everything with the sticky sauce. Sprinkle sesame seeds over the dish and give it a final stir.
Serve: Serve the Sticky Sesame Chickpeas & Broccoli over a bed of cooked rice or quinoa. Garnish with sliced green onions and additional sesame seeds if desired.

Notes

For a gluten-free version, use tamari in place of soy sauce and ensure the hoisin sauce is gluten-free.
Maple syrup can be substituted with honey or agave nectar.
Add red pepper flakes to adjust the spiciness to your preference or omit for a milder flavor.
This dish can be prepared ahead of time and reheated; the sauce thickens further when refrigerated.
Serve with your choice of grain such as brown rice, quinoa, or even cauliflower rice for a low-carb option.