These Sticky Sesame Chickpeas & Broccoli Will Make You Glad It's Meatless Monday
Yields: 4 servings
Prep Time: 15 mins
Total Time: 25 mins
Ingredients
1/4 c.
honey
1/4 c.
ketchup
1/4 c.
reduced-sodium soy sauce
2 tbsp.
rice wine vinegar
1 tbsp.
sesame oil
2 tsp.
cornstarch
3 tbsp.
neutral oil, divided
1
large head broccoli (about 1 lb.) cut into 2" florets
1/2 tsp.
(or more) kosher salt
2
cloves garlic, finely chopped
1 tbsp.
finely chopped peeled ginger
2
(14.5-oz.) cans chickpeas, drained, rinsed
1/8 tsp.
baking soda
2 tbsp.
toasted sesame seeds
Directions
In a small bowl, mix honey, ketchup, soy sauce, vinegar, sesame oil, and cornstarch until combined. Set aside.
In a large skillet over medium-high heat, heat 2 Tbsp. neutral oil. Add broccoli, season with 1/2 tsp. salt, and cook, tossing occasionally, until charred and just tender, 5 to 6 minutes. Transfer to a plate.
In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Add garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in chickpeas and baking soda.
Stir reserved honey mixture to reincorporate and pour into skillet. Bring to a boil and cook, stirring occasionally, until sauce thickens to a glaze and coats chickpeas, about 1 minute. Add broccoli and cook, tossing, until coated in sauce and heated through, about 1 minute more; season with salt, if needed.
Divide chickpea and broccoli mixture among bowls. Top with sesame seeds.
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