Sweet and Sour Chickpeas with Broccoli by upbeetanisha | Quick & Easy Recipe | The Feedfeed
Sweet and Sour Chickpeas with Broccoli
(4)
"Bowling into lunchtime with sweet and sour chickpeas. Tangy chickpeas, juicy and tender broccoli, and sticky rice. @think_rice #ad Sweetness from a mango (or orange juice), balanced out with rice vinegar and lime juice, and a little spice. You’ll only need one pan, 30 minutes, and perhaps a sunny spot to enjoy it in. @think_rice is committed to making sure U.S. rice production is sustainable. This dish uses U.S.-grown short-grain rice, which is perfect for slightly saucy dishes like this one. You can learn more about their rice on their website! The recipe for these sweet and sour chickpeas with broccoli is on my blog."
-- @upbeetanisha
A Note from Feedfeed

Amp up your lunch game with this sweet and sour chickpea bowl made with U.S.-grown short-grain rice. It's packed with flavor and comes together in roughly 30 minutes!

Details

Prep time 10mins
Cook time 25mins
Serves or Makes: 2

Recipe

  • 1 head of broccoli, seperated into florets
  • 1 tablespoon sesame oil
  • 1 1/ 2 inch ginger, peeled and grated
  • 1/ 4 cup fresh mango puree
  • 1 1/ 2 inch ginger, peeled and grated
  • 1/ 2 teaspooon red chili flakes
  • 1/ 4 cup tomato paste
  • 14 oz can chickpeas
  • 1 1/ 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/ 2 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame seeds
  • 1/ 2 tablespoon lime juice
  • 1 cup short-grain rice cooked to package directions, for serving

Method

  • Step 1

    Bring a large pot of water to a boil, blanch broccoli for 1 minute. Drain and set aside.

  • Step 2

    Add sesame oil to a pan over medium heat. When oil is hot, add ginger. Cook 2 minutes, until fragrant. Add chili flakes and stir for another minute.

  • Step 3

    Add tomato paste and stir until most of the juices evaporate.

  • Step 4

    Add chickpeas and broccoli. Cover and cook for 7-8 minutes.

  • Step 5

    While cooking, combine soy sauce, rice vinegar, cornstarch, chili garlic sauce in a small bowl, whisk to combine.

  • Step 6

    Add sesame seeds, mango puree, and sauce to chickpeas. Stir to combine. Cover and cook for 10 minutes, or until the chickpeas are soft. Finish with lime juice.

  • Step 7

    Serve immediately with any short-grain rice – sticky rice, jasmine rice, or coconut rice.