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Gluten Free, Mains, Recipes, Vegan  /  June 3, 2022

Sweet and Sour Chickpeas with Broccoli

These sweet and sour chickpeas with broccoli and sticky rice make a simple and delicious lunch or dinner. Tangy chickpeas, juicy and tender broccoli, and the perfect rice to pair it with.

Sponsorship Disclosure: This post is sponsored by USA Rice.

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These sweet and sour chickpeas with broccoli have tangy chickpeas, juicy and tender broccoli, and the perfect rice to pair it with.

Bowling into lunch time with sweet and sour chickpeas with broccoli. The concept is inspired by sweet and sour chicken, but I don’t use the exact same ingredients that are found in a typical sweet and sour chicken. Instead, this highlights sweetness from a mango (orange juice also works), balanced out with rice vinegar and lime juice, and a little red chili flakes. You’ll only need one pan, 30 minutes, and perhaps a sunny spot to enjoy it in. 

USA Rice is committed to making sure US rice production is sustainable for the environment and fair to those involved in production, including farmers and related businesses. Here I’m using US-grown short-grain rice! They ensure that U.S.-grown rice is held to the highest quality, processing, and food safety standards.

These sweet and sour chickpeas with broccoli have tangy chickpeas, juicy and tender broccoli, and the perfect rice to pair it with.

How to Make Sweet and Sour Chickpeas with Broccoli 

Identify the sweetener.

Usually, I would use orange juice. But I had a mango on hand and figured why not!

Boil the broccoli. 

Pre-cooking the broccoli a little bit is super helpful for making sure it cooks all the way through when it hits the pan. This allows the broccoli to quickly become juicy and tender, which is how I like it. 

Mix the sauce. 

Simply add soy sauce, rice vinegar, cornstarch, and chili garlic sauce to a bowl. 

Cook it.

Just start with ginger and chili flakes in sesame oil. Then add tomato paste, chickpeas, broccoli, sesame seeds, mango puree or orange juice, and the mixed sauce. Cover and cook until both the chickpeas and broccoli are fully cooked and soft!

Serve with rice. 

A short-grain sticky rice would be perfect for this. I don’t make sticky rice often, so here are the proportions I used!

These sweet and sour chickpeas with broccoli have tangy chickpeas, juicy and tender broccoli, and the perfect rice to pair it with.

Sweet and Sour Chickpeas

These sweet and sour chickpeas with broccoli and sticky rice make a simple and delicious lunch or dinner. Tangy chickpeas, juicy and tender broccoli, and the perfect rice to pair it with.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Lunch, Main Course
Servings 2

Ingredients
  

  • 1 14 oz. can of chickpeas *sub 1.5 cups cooked chickpeas
  • ¼ cup mango puree from ~ 1 medium mango
  • 1 tbsp sesame oil
  • 1.5 inches ginger, grated
  • ½ tsp red chili flakes
  • ¼ cup tomato paste from 1 medium tomato
  • 1 head of broccoli, separated into florets
  • 1.5 tbsp soy sauce
  • 1 tsp rice vinegar
  • ½ tbsp cornstarch
  • 1 tbsp chili garlic sauce
  • 1 tbsp sesame seeds
  • ½ tbsp lime juice
  • for serving: 1 cup short-grain rice cooked to package instructions

Instructions
 

  • Process the mango in a small food processor until smooth and creamy.
  • Boil the broccoli in the pot of water for a minute. Then take it out of the hot water, but no need to put it in an ice bath.
  • Add sesame oil to a pan over medium heat. When the oil is hot, add the ginger. Stir for a minute or two, until the raw ginger smell goes away. Add chili flakes and stir for another minute.
  • Add tomato paste and stir for a couple minutes until most of the juices evaporate.
  • Add chickpeas and broccoli. Cover and cook for 7-8 minutes. In this time, mix the ingredients for the sauce in a small bowl: soy sauce, rice vinegar, cornstarch, chili garlic sauce.
  • Add the sesame seeds, mango puree, and the mixed sauce. Stir so it spreads throughout. Cover and cook for 10 minutes, or until the chickpeas are soft. Finish with lime juice.
  • Serve with any short-grain rice – sticky rice, jasmine rice, or coconut rice!
Keyword 30min, beans, chickpeas, easy lunch, plant-based recipes

For more easy lunches, check out:

Spicy White Beans

Peanut Noodles with Edamame

Thai Basil Cashew Tempeh

Tags

  • chickpeas
  • easy lunch
  • lunch

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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