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To make this dish, gather the following ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 cups broccoli florets - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - ¼ cup soy sauce or tamari for gluten-free - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch - 2 tablespoons sesame seeds - 2 green onions, chopped - Salt and pepper to taste These ingredients create a tasty and vibrant dish that is both healthy and satisfying. If you want to boost the taste, consider adding: - A pinch of red pepper flakes for heat - Fresh cilantro for a fresh touch - Lime juice for a zesty finish These extras can add a punch and make the dish more exciting. You can easily swap ingredients if needed: - Use canned lentils instead of chickpeas for a different texture. - Swap soy sauce with coconut aminos for a soy-free option. - Maple syrup can replace honey for a vegan choice. These substitutions help you customize the recipe to your taste and dietary needs. Start by heating 1 tablespoon of sesame oil in a large skillet over medium heat. Add the drained and rinsed chickpeas to the skillet. Sauté them for about 5 minutes. You want them to be slightly crispy. Season with a pinch of salt and pepper to taste. Once done, remove the chickpeas from the skillet and set them aside. This step adds a nice texture to the dish. In the same skillet, add the remaining tablespoon of sesame oil. Once hot, toss in the broccoli florets. Sauté for 3 to 4 minutes. The broccoli should turn a vibrant green and become slightly tender. Season it with a bit of salt and pepper. This ensures the broccoli stays crunchy and fresh. Now, grab a small bowl to make the sticky sesame sauce. Whisk together soy sauce, honey or maple syrup, rice vinegar, cornstarch, grated ginger, and minced garlic. Mix until smooth. This sauce brings all the flavors together and coats the chickpeas and broccoli perfectly. Return the crispy chickpeas to the skillet with the broccoli. Pour the prepared sauce over the top. Stir gently to coat everything evenly. Cook for an additional 2 to 3 minutes. This helps the sauce thicken and ensures everything is heated through. Once the dish is ready, sprinkle sesame seeds over the top. Give it a gentle stir to mix them in. Remove the skillet from the heat and garnish with chopped green onions. This adds a nice pop of color and flavor. Serve the dish warm for the best taste. Enjoy your delicious sticky sesame chickpeas and broccoli! To make crispy chickpeas, start with drained and rinsed canned chickpeas. Dry them well with a towel. Heat sesame oil in a skillet over medium heat. Add chickpeas and stir them often. Cook for about 5 minutes until they are golden and crisp. Season with salt and pepper for flavor. If you want extra crunch, try roasting them in the oven. Spread them on a baking sheet and bake at 400°F for 20 minutes. For bright, tender broccoli, use fresh florets. Start by washing them under cool water and cutting them into uniform pieces. This ensures even cooking. Sauté the broccoli in sesame oil for 3 to 4 minutes. You want them to stay bright green and slightly firm. Avoid overcooking to keep the nutrients intact. A pinch of salt helps enhance the natural flavor. To change the sauce thickness, mix cornstarch with a bit of water before adding it. This helps avoid lumps. If you like a sweeter sauce, add more honey or maple syrup. For a tangy taste, increase the rice vinegar. Taste your sauce as you mix. Adjust it until you find the perfect balance for your dish. This personal touch makes your meal special. {{image_2}} You can easily add more veggies to this dish. Try bell peppers, carrots, or snap peas. These will add color and crunch. You can sauté them with the broccoli. Just make sure they are tender but still crisp. This way, you keep all the great flavors. You can also use frozen vegetables if you’re short on time. Just add them to the skillet while cooking the broccoli. If you want more protein, tofu or tempeh works great. For tofu, press it to remove extra water. Cut it into small cubes and sauté it until golden. Add it to the chickpeas and broccoli when you mix everything. For tempeh, slice it thin and steam it for a few minutes. Then, sauté it until it’s brown. Both options will soak up the sauce well and add a nice texture. To make this dish gluten-free, just use tamari instead of soy sauce. It has a similar flavor without gluten. For vegan options, replace honey with maple syrup. This will keep the dish sweet and delicious. Make these simple swaps, and you can enjoy this dish with everyone. It’s a tasty and healthy meal that fits many diets! To keep your sticky sesame chickpeas and broccoli fresh, let them cool first. Use an airtight container for storage. Place the leftovers in the fridge. They will stay good for about three days. If you want to keep them longer, consider freezing them. To reheat, use a skillet on medium heat. Add a splash of water or oil to help them heat evenly. Stir often to avoid sticking. You can also use the microwave. Place the meal in a microwave-safe dish and cover it. Heat for one to two minutes, stirring halfway through. For freezing, pack the chickpeas and broccoli in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in a skillet or microwave as mentioned above. The best way to cook chickpeas is to use canned ones. They save time and are very easy to use. First, drain and rinse the chickpeas. This removes extra salt and makes them taste fresh. Sauté them in sesame oil until they get crispy. This adds a great texture and flavor. Yes, you can make this dish ahead of time. You can cook the chickpeas and broccoli and mix them with the sauce. Store everything in the fridge for up to three days. When you're ready to eat, just reheat it in a skillet. This keeps the flavors fresh and tasty. Sticky sesame chickpeas and broccoli pair well with many dishes. You can serve them over rice or quinoa for a hearty meal. Noodles are another great option. Adding a side of crispy tofu or a fresh salad can also make a nice meal. Adjusting the recipe is simple. For gluten-free options, use tamari instead of soy sauce. If you're vegan, swap honey for maple syrup. You can also add more veggies to fit your diet. Bell peppers or carrots work well and add more color. This blog post covered the key ingredients and steps for making sticky sesame chickpeas and broccoli. You learned about required and optional ingredients, cooking methods, and how to store leftovers. Variations gave you creative options, while tips ensured the best results. I hope this dish becomes a new favorite in your kitchen. Enjoy the flavors and have fun adapting it to your taste!

Sticky Sesame Chickpeas and Broccoli

Satisfy your taste buds with this quick and delicious sticky sesame chickpeas and broccoli recipe! Packed with flavor and nutrients, this dish is perfect for a busy weeknight dinner. In just 25 minutes, enjoy a healthy meal that's easy to whip up and full of deliciousness. Don’t miss out on the combination of crispy chickpeas and vibrant broccoli tossed in a mouthwatering sauce. Click through for the full recipe and elevate your meal tonight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups broccoli florets

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons sesame seeds

2 green onions, chopped

Salt and pepper to taste

Instructions
 

Prepare the Chickpeas: In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the chickpeas and sauté for about 5 minutes until they are slightly crispy. Season with salt and pepper. Remove the chickpeas from the skillet and set aside.

    Cook the Broccoli: In the same skillet, add the remaining tablespoon of sesame oil. Add the broccoli florets and sauté for 3-4 minutes until vibrant green and slightly tender. Season with a pinch of salt and pepper.

      Make the Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, cornstarch, ginger, and garlic until smooth.

        Combine Everything: Return the chickpeas to the skillet with broccoli. Pour the sauce over the chickpeas and broccoli. Stir to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

          Finish with Sesame Seeds: Once the mixture has thickened, sprinkle sesame seeds over the top and give it a gentle stir to incorporate.

            Garnish and Serve: Remove from heat and garnish with chopped green onions before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4