Description

This Sticky Sesame Chickpeas & Broccoli recipe is a flavorful and nutritious vegetarian stir-fry dish featuring tender broccoli florets and protein-rich chickpeas coated in a sticky, savory-sweet sesame sauce. Perfect for a quick weeknight meal, it combines Asian-inspired ingredients like soy sauce, hoisin, and sesame oil with the natural sweetness of maple syrup. Served over rice or quinoa and garnished with sesame seeds and green onions, it offers a satisfying balance of textures and flavors in under 30 minutes.

Ingredients

Vegetables

2 cups broccoli florets

Chickpeas

1 can (15 oz) chickpeas, drained and rinsed

Sauce & Seasoning

2 tablespoons sesame oil (divided)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
2 tablespoons maple syrup (or honey)
1 tablespoon rice vinegar
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup water (as needed for sauce consistency)

For Serving & Garnish

Cooked rice or quinoa (for serving)
Sliced green onions (for garnish)

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Instructions

Cook the broccoli: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the broccoli florets and stir-fry for 5-6 minutes until they are tender but still crisp. Remove the broccoli from the skillet and set aside.
Prepare the sauce: In the same skillet, add the remaining tablespoon of sesame oil, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant. Stir in the soy sauce, hoisin sauce, maple syrup, rice vinegar, and red pepper flakes if using. Mix well and add water one tablespoon at a time if the sauce is too thick, adjusting to desired consistency.
Cook the chickpeas: Add the drained chickpeas to the skillet, stirring to coat them in the sauce. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens to a sticky texture.
Combine broccoli and chickpeas: Return the cooked broccoli to the skillet and toss everything together to evenly coat with the sticky sauce. Sprinkle sesame seeds over the dish and stir once more to combine.
Serve: Plate the Sticky Sesame Chickpeas & Broccoli over a bed of cooked rice or quinoa. Garnish with sliced green onions and additional sesame seeds as desired. Serve immediately.

Notes

Use tamari instead of soy sauce to make this recipe gluten-free.
Adjust the red pepper flakes to control the spiciness or omit for a milder dish.
Maple syrup can be swapped with honey if preferred.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
For added protein, consider topping with toasted chopped peanuts or cashews.