Today is November 25, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Sticky Sesame Chickpeas

Ingredients

  • 1/4 c.honey
  • 1/4 c.ketchup
  • 1/4 c.reduced-sodium soy sauce
  • 2 Tbsp.rice wine vinegar
  • 1 Tbsp.sesame oil
  • 2 tsp.cornstarch
  • 3 Tbsp.neutral oil, divided
  • 1large head broccoli (about 1 lb.) cut into 2″ florets
  • 1/2 tsp.(or more) kosher salt
  • 2cloves garlic, finely chopped
  • 1 Tbsp.finely chopped peeled ginger
  • 2(14.5-oz.) cans chickpeas, drained, rinsed
  • 1/8 tsp.baking soda
  • 2 Tbsp.toasted sesame seeds

Directions

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