Description
A delicious and satisfying vegan dish featuring sticky sesame chickpeas and broccoli in a flavorful sauce, served over cooked rice. This Asian-inspired meal is easy to make and perfect for a quick and nutritious dinner.
Ingredients
Scale
Sauce:
- 1 tablespoon sesame oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Chickpeas and Broccoli:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- cooked rice for serving
Instructions
- Prepare the Sauce: Heat sesame oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and ginger, cook for 1 minute. Stir in soy sauce, maple syrup, and rice vinegar.
- Thicken the Sauce: Whisk cornstarch and water in a bowl, then add to the pan. Simmer and stir until thickened.
- Cook Chickpeas and Broccoli: Add chickpeas and broccoli to the skillet. Cover and cook for 5-7 minutes, then uncover and cook for an additional 2-3 minutes.
- Finish and Serve: Sprinkle with sesame seeds and green onions. Serve hot over cooked rice.
Notes
- You can use frozen broccoli—just thaw before cooking.
- For extra heat, add red pepper flakes or sriracha.
- Use tamari or coconut aminos for a gluten-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg
