Description
A delightful dish featuring chickpeas and broccoli tossed in a sweet and savory sesame sauce, perfect for a weeknight dinner or meal prep.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Heat the sesame oil in a large skillet or wok over medium heat.
- Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the chickpeas and broccoli, stir-frying for 5-7 minutes until the broccoli is tender.
- Mix the soy sauce, honey (or maple syrup), and rice vinegar in a small bowl. Pour over the chickpeas and broccoli, stirring well to coat.
- Continue to cook for another 2-3 minutes until the sauce thickens slightly.
- Serve warm, garnished with sesame seeds and chopped green onions.
Notes
Feel free to customize the vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg