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Sticky Sesame Chickpeas & Broccoli

Chickpeas and charred broccoli florets tossed in a glossy honey-soy-sesame glaze, finished with toasted sesame seeds. It comes together in one skillet in about 25 minutes and eats well over rice.

4 serving(s) · 25 min · main · Asian-inspired · vegetarian

Ingredients

  • ¼ cup honey
  • ¼ cup ketchup
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoon cornstarch
  • 3 tablespoon neutral oil, divided
  • 1 head broccoli, about 1 lb., cut into 2-inch florets
  • ½ teaspoon kosher salt, or more
  • 2 clove garlic, finely chopped
  • 1 tablespoon ginger, peeled and finely chopped
  • 2 can chickpeas, 14.5-ounce cans, drained and rinsed
  • ⅛ teaspoon baking soda
  • 2 tablespoon sesame seeds, toasted

Method

  1. In a small bowl, mix honey, ketchup, soy sauce, vinegar, sesame oil, and cornstarch until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Divide chickpea and broccoli mixture among bowls. Top with sesame seeds.