Sticky Sesame Chickpeas & Broccoli Recipe

Introduction

This Sticky Sesame Chickpeas & Broccoli dish is a flavorful and satisfying vegetarian meal. It features tender broccoli and chickpeas coated in a sweet and savory glaze, perfect for a quick weeknight dinner.

Ingredients

• 1/4 cup honey
• 1/4 cup ketchup
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 3 tablespoons neutral oil, divided
• 1 large head broccoli (about 1 lb.), cut into 2″ florets
• 1/2 teaspoon kosher salt (or more, to taste)
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled ginger
• 2 (14.5-ounce) cans chickpeas, drained and rinsed
• 1/8 teaspoon baking soda
• 2 tablespoons toasted sesame seeds

Instructions

1. Step 1: In a small bowl, mix together honey, ketchup, soy sauce, rice wine vinegar, sesame oil, and cornstarch until well combined. Set this sauce mixture aside.
2. Step 2: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the broccoli florets, sprinkle with 1/2 teaspoon kosher salt, and cook while tossing occasionally until the broccoli is charred and just tender, about 5 to 6 minutes. Remove broccoli from skillet and transfer to a plate.
3. Step 3: In the same skillet, heat the remaining 1 tablespoon of neutral oil over medium-high heat. Add the chopped garlic and ginger, stirring frequently until fragrant, about 30 seconds.
4. Step 4: Add the drained chickpeas and baking soda to the skillet. Stir to combine.
5. Step 5: Stir the reserved honey sauce mixture to reincorporate the ingredients, then pour it into the skillet. Bring to a boil and cook, stirring occasionally, until the sauce thickens into a glaze that coats the chickpeas, about 1 minute.
6. Step 6: Add the cooked broccoli back into the skillet, toss to coat everything evenly in the sauce, and cook for another minute to heat through. Taste and add more salt if needed.
7. Step 7: Divide the sticky sesame chickpeas and broccoli among serving bowls and sprinkle with toasted sesame seeds before serving.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
• You can substitute broccoli with cauliflower or snap peas for a different vegetable twist.
• Using fresh ginger and garlic really elevates the flavor, but powdered forms can work in a pinch.
• Serve over steamed rice or noodles to make it a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas beforehand, which takes several hours. Using canned chickpeas is quicker and convenient for this recipe.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Use the same amount to maintain the balance of flavors.

Sticky Sesame Chickpeas & Broccoli Recipe

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Sticky Sesame Chickpeas & Broccoli is a flavorful, quick stir-fry dish combining tender broccoli florets and protein-rich chickpeas coated in a sweet and savory honey-soy glaze, finished with toasted sesame seeds for an irresistible crunch. This vegetarian meal is perfect for a wholesome weeknight dinner packed with Asian-inspired flavors.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce

• 1/4 cup honey
• 1/4 cup ketchup
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch

Main Ingredients

• 3 tablespoons neutral oil, divided
• 1 large head broccoli (about 1 lb.), cut into 2″ florets
• 1/2 teaspoon kosher salt (or more, to taste)
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled ginger
• 2 (14.5-ounce) cans chickpeas, drained and rinsed
• 1/8 teaspoon baking soda
• 2 tablespoons toasted sesame seeds

Instructions

1. Prepare the sauce: In a small bowl, whisk together honey, ketchup, reduced-sodium soy sauce, rice wine vinegar, sesame oil, and cornstarch until fully combined. Set this mixture aside to allow the cornstarch to dissolve properly.
2. Cook the broccoli: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the broccoli florets and sprinkle with 1/2 teaspoon kosher salt. Cook, tossing occasionally, until the broccoli is charred in spots and just tender, about 5 to 6 minutes. Transfer the cooked broccoli to a plate and set aside.
3. Sauté aromatics and chickpeas: Using the same skillet, add the remaining 1 tablespoon of neutral oil and heat over medium-high. Add finely chopped garlic and ginger and sauté, stirring frequently, until fragrant, about 30 seconds. Stir in the drained chickpeas along with the baking soda, which helps soften them.
4. Combine sauce and simmer: Stir the reserved sauce mixture to reincorporate any settled cornstarch, then pour it into the skillet with the chickpeas. Bring the mixture to a boil, stirring occasionally, until the sauce thickens into a sticky glaze that coats the chickpeas, about 1 minute.
5. Finish the dish: Return the cooked broccoli to the skillet, tossing to coat with the sticky sauce. Cook for an additional minute until the broccoli is heated through and evenly coated. Taste and adjust seasoning with more salt if needed.
6. Serve: Divide the sticky sesame chickpeas and broccoli evenly among serving bowls and sprinkle with toasted sesame seeds for garnish. Serve immediately for best flavor and texture.

Notes

• For a vegan version, substitute honey with maple syrup or agave nectar.
• Use low-sodium or gluten-free soy sauce if dietary restrictions apply.
• Adding a pinch of red pepper flakes can offer a nice kick of heat.
• Serve over steamed rice or noodles to make it a complete meal.
• To toast sesame seeds, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Keywords: sticky sesame chickpeas, broccoli stir-fry, honey soy glaze, vegetarian Asian recipe, quick chickpea dish