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.
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!