Description
Sticky Chickpeas is a flavorful and quick vegetarian dish featuring tender chickpeas coated in a sticky, savory-sweet sauce made from soy sauce, maple syrup, garlic, and ginger. Perfect for a nutritious weeknight meal, it is served over white rice with sautéed broccoli florets, delivering a balanced and satisfying combination of textures and tastes that highlight Asian-inspired flavors.
Ingredients
Sauce & Seasoning
- 4 cloves garlic, minced
- 1/2-inch fresh ginger, grated
- 1/3 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon neutral oil (such as vegetable or canola oil)
- 2 teaspoons rice vinegar
- 3 tablespoons maple syrup
- 1/4 teaspoon ground red pepper (gochugaru or 1/8 teaspoon cayenne pepper)
- 1 tablespoon corn starch
Main Ingredients
- 1 15-ounce can of chickpeas, drained and rinsed
For Serving
- White rice, freshly cooked
- 12 ounces broccoli florets
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: In a bowl, thoroughly whisk together the minced garlic, grated ginger, soy sauce, sesame oil, neutral oil, rice vinegar, maple syrup, ground red pepper, and corn starch until smooth and well combined, ensuring the cornstarch is fully dissolved to prevent lumps.
- Cook the chickpeas: Heat a skillet over medium-high heat. Add the rinsed and drained chickpeas, then pour the prepared sauce over them. Cook, stirring occasionally, until the sauce thickens to a sticky consistency and bubbles around the chickpeas, and everything is heated through, about 4 to 7 minutes.
- Cook the broccoli: Remove the chickpeas from the skillet into a serving dish. In the same pan, add the broccoli florets and cook until tender, about 3 to 4 minutes. Add a splash of water if needed to create steam and prevent sticking.
- Serve: Plate the sticky chickpeas over freshly cooked white rice with the sautéed broccoli on the side. Garnish with sesame seeds if desired for additional texture and flavor.
Notes
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a spicier kick, increase the amount of ground red pepper or cayenne pepper slightly.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
- Leftover sticky chickpeas can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding toasted sesame seeds as garnish enhances nutty flavor and presentation.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
