Sticky Sesame Chickpeas & Broccoli Recipe
If you love dishes that bring together vibrant flavors and wholesome ingredients, the Sticky Sesame Chickpeas & Broccoli Recipe is an absolute must-try. This recipe marries tender broccoli florets with protein-packed chickpeas, all coated in a luscious, sticky sauce bursting with sesame, ginger, and garlic notes. It’s so satisfying, comforting, and effortlessly delicious, making it perfect for any day you want a quick yet nourishing meal with an Asian-inspired twist that tastes way better than takeout.
Ingredients You’ll Need
Each ingredient in this Sticky Sesame Chickpeas & Broccoli Recipe plays a key role, keeping the dish simple but flavorful and delivering wonderful textures and colors. From the nutty sesame oil to the tangy rice vinegar, these essentials come together beautifully without any fuss.
- Sesame oil: Adds a warm, nutty aroma that’s absolutely essential for authentic flavor.
- Garlic (2 cloves, minced): Infuses the dish with its unmistakable pungent and savory depth.
- Fresh ginger (1 tablespoon, grated): Brings a zesty, fresh bite that brightens the whole dish.
- Chickpeas (1 can, drained and rinsed): Provides hearty protein and a creamy texture that holds up well in the stir fry.
- Broccoli florets (2 cups): Adds vibrant green color and a tender-crisp bite, balancing the dish perfectly.
- Soy sauce (¼ cup, low sodium preferred): Delivers savory umami that’s key to the sticky glaze.
- Maple syrup or agave nectar (2 tablespoons): Introduces gentle sweetness, rounding out the savory elements.
- Rice vinegar (1 tablespoon): Gives a subtle tang and bright contrast for a well-balanced flavor.
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce to that perfect sticky consistency.
- Sesame seeds (1 tablespoon): Sprinkle on top for a pleasant crunch and a hint of nuttiness.
- Green onions (2, sliced): Adds freshness and a mild sharpness to finish the dish.
- Cooked rice or quinoa: Ideal for serving, they soak up the sauce and make the meal complete.
How to Make Sticky Sesame Chickpeas & Broccoli Recipe
Step 1: Prepare the Broccoli
Start by steaming or blanching your broccoli florets until they’re just tender, usually around 3 to 4 minutes. This keeps them bright green and crisp-tender, which perfectly complements the heartiness of the chickpeas. Once done, set them aside and get ready for the next step.
Step 2: Sauté Aromatics
Heat a large skillet or wok over medium heat and add the fragrant sesame oil. Toss in the minced garlic and freshly grated ginger, letting them sauté for about 30 seconds until you can smell that wonderful fragrant aroma filling your kitchen. This quick step builds the flavor base.
Step 3: Cook Chickpeas
Add the rinsed chickpeas to the skillet and cook for 2 to 3 minutes, stirring occasionally. This gives them a chance to warm through and start soaking up all the wonderful garlic and ginger flavors you just sautéed.
Step 4: Make and Add Sauce
In a small bowl, whisk together the soy sauce, maple syrup (or agave nectar), and rice vinegar. Pour this sauce mixture over the chickpeas in your skillet and bring it to a gentle simmer. This will create that characteristic sticky glaze.
Step 5: Thicken the Sauce
Stir in the cornstarch slurry you prepared by mixing cornstarch and water. Cook for another 2 to 3 minutes as the sauce thickens beautifully and clings to every chickpea and broccoli floret, making them irresistibly sticky and flavorful.
Step 6: Combine Broccoli and Finish
Finally, add back the cooked broccoli and toss everything together so each piece gets coated in the luscious sesame sauce. Remove from heat and sprinkle sesame seeds and sliced green onions on top. Your Sticky Sesame Chickpeas & Broccoli Recipe is ready to serve!
How to Serve Sticky Sesame Chickpeas & Broccoli Recipe
Garnishes
Sprinkling toasted sesame seeds and fresh green onions on top not only adds a pop of color but also introduces contrasting textures and fresh flavors that brighten each bite. For an added kick, consider a drizzle of sriracha or crushed red pepper flakes.
Side Dishes
This dish pairs perfectly with fluffy cooked rice, nutty quinoa, or even cauliflower rice if you’re looking for a lighter option. A simple cucumber salad or steamed dumplings can round out the meal handsomely.
Creative Ways to Present
Serve your Sticky Sesame Chickpeas & Broccoli Recipe in vibrant bowls topped with a sprinkle of toasted sesame seeds and julienned carrots or radishes for extra crunch and color. Trying it over a bed of warm soba noodles or leafy greens also makes for a stunning presentation and a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better the next day.
Freezing
You can freeze this dish, but keep in mind the broccoli may become softer after thawing. It’s best to freeze in portion-sized containers for up to 2 months to enjoy later.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or soy sauce if the sauce has thickened too much. Stir occasionally to keep everything coated and flavorful.
FAQs
Can I use fresh soy sauce instead of low sodium?
Absolutely! Just be mindful of the salt content if you use regular soy sauce, as it can make the dish saltier. You can always adjust by adding a little less or balancing with a bit more maple syrup or vinegar.
Is this recipe gluten free?
This Sticky Sesame Chickpeas & Broccoli Recipe can be gluten free if you choose soy sauce labeled gluten free, such as tamari. Otherwise, regular soy sauce contains wheat.
What can I substitute for cornstarch?
If you don’t have cornstarch, arrowroot powder or potato starch work well as thickening agents in the same quantity. Just mix them with cold water first like the slurry.
Can I add other vegetables?
Definitely! Sliced bell peppers, snap peas, or shredded carrots make delicious additions that complement the flavors and add extra crunch and color.
Is this dish good for meal prep?
Yes, this recipe is fantastic for meal prep. It keeps well in the fridge and can be enjoyed warm or cold, making lunchtime a breeze on busy days.
Final Thoughts
Trust me, once you make this Sticky Sesame Chickpeas & Broccoli Recipe, it will quickly become one of your go-to dishes for busy weeknights, lunchboxes, or whenever you’re craving something nourishing yet flavorful. It’s simple, loaded with goodness, and tastes like you spent hours in the kitchen. So go ahead, gather those ingredients and dive into this delicious crowd-pleaser you won’t regret!
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Sticky Sesame Chickpeas & Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Sticky Sesame Chickpeas & Broccoli recipe is a vibrant, healthy vegan stir-fry bursting with flavors from garlic, ginger, and a sticky soy-maple glaze. Perfectly tender broccoli florets and protein-rich chickpeas come together in a mouthwatering sauce, sprinkled with toasted sesame seeds and fresh green onions. Easy to prepare and ideal for meal prep, it serves beautifully over rice or quinoa for a complete Asian-inspired main course.
Ingredients
Vegetables & Aromatics
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
Main Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon sesame oil
Sauce
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish & Serving
- 1 tablespoon sesame seeds
- Cooked rice or quinoa, for serving
Instructions
- Prepare Broccoli: Steam or blanch the broccoli florets for about 3 to 4 minutes until just tender but still crisp. Remove from heat and set aside.
- Sauté Aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger and sauté for about 30 seconds until fragrant, taking care not to burn.
- Cook Chickpeas: Add the drained chickpeas to the skillet, cooking for 2 to 3 minutes while stirring occasionally to warm them through and allow slight browning.
- Make Sauce: In a small bowl, whisk together soy sauce, maple syrup (or agave nectar), and rice vinegar until combined.
- Simmer Sauce: Pour the sauce mixture into the skillet with the chickpeas and bring to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce. Cook for 2 to 3 minutes until the sauce becomes sticky and coats the chickpeas well.
- Toss Broccoli: Add the cooked broccoli to the skillet and toss everything thoroughly to ensure the broccoli and chickpeas are evenly coated in the sauce.
- Garnish & Serve: Remove the skillet from heat. Sprinkle the dish with sesame seeds and sliced green onions. Serve the stir-fry warm over a bed of cooked rice or quinoa.
Notes
- Roasting broccoli instead of steaming adds a deeper, caramelized flavor.
- For a spicy kick, add sriracha or crushed red pepper flakes to the sauce.
- This dish is excellent for meal prep and can be enjoyed warm or cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
