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Sweet and Sour Chickpeas with Broccolini and Coconut Rice

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Cook Time 30 mins
Servings 2

Ingredients
  

Sweet and Sour Chickpeas

  • 1 14 oz. can of chickpeas *sub 1.5 cups cooked chickpeas
  • ½ cup orange juice
  • ¼ cup tomato paste
  • 2 tsp apple cider vinegar
  • ½ tbsp arrowroot starch
  • 1 tbsp tamari *or soy sauce
  • ½ tsp red chili flakes
  • 1 inch ginger, minced
  • 1 tsp sesame seeds

Coconut Rice

  • 1 cup jasmine rice
  • 1 cup water
  • ⅓ cup coconut milk
  • ¼-½ tsp salt
  • lemon or lime juice to finish

Broccolini

  • 1 bunch of broccolini
  • ½ tbsp olive oil
  • 1 garlic clove, minced
  • ½ tsp red chili flakes
  • 1 tsp tamari * more to taste if needed
  • light squeeze of lemon juice

Instructions
 

Sweet and Sour Chickpeas

  • Mix freshly-squeeze orange juice, tomato paste, apple cider vinegar, arrowroot starch, tamari, chili flakes, and ginger in a bowl.
  • Heat a pan over medium heat. Pour the sauce in. Let it thicken and bubble, stirring occasionally for 5-6 minutes.
  • Add chickpeas. Increase heat to medium-high until it starts to simmer. Reduce heat to medium-low, cover, and cook for 10 minutes. 
  • When you've taken it off the heat, stir in sesame seeds.

Coconut Rice

  • Rinse rice a few times under cold water, until the water runs clean.
  • Add all ingredients to a pot and place on the stove. Bring the pot to a boil, reduce heat to low, cover, and cook for 8 to 9 minutes. Turn off heat and let it sit off of the stove for 10 min before fluffing with a fork. 

Broccolini

  • Heat olive oil in a pan over medium heat. Add garlic and red chili flakes. Stir for a minute before adding broccolini. Cook for 10-12 minutes, but the tiing really depends on the size of your pieces so it could take as little as 6-8 minutes if your pieces are smaller.
  • When it’s cooked, finish off with 1 tsp tamari and a light squeeze of lemon juice.