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–+ servings
Sesame chickpeas and broccoli stir fry served with sesame seeds.

Sesame Chickpeas and Broccoli Stir Fry

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 5 cups (450 g) broccoli florets about 1 large head
  • 2 cans chickpeas 15 oz / 400 g can – drained and rinsed
  • 2 cloves garlic grated or minced
  • 1 teaspoon fresh ginger grated
  • 2 scallions thinly sliced
  • 1 tablespoon sesame seeds

Sesame Sauce

  • ¼ cup (60 ml) soy sauce reduced-sodium
  • ¼ cup (60 ml) water
  • 1½ tablespoons maple syrup or honey
  • 1½ tablespoons vinegar rice or apple cider
  • 1½ tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons hot sauce sriracha or chili sauce, optional
  • 3 cups (500 g) cooked rice or serve with your favorite noodles

  • Prep: If your rice isn’t cooked, start it now.
    Prepare 5 cups broccoli florets. Drain and rinse 2 cans chickpeas. Grate 2 cloves garlic and 1 teaspoon fresh ginger, and slice 2 scallions.
    In a small bowl, whisk ¼ cup soy sauce, ¼ cup water, 1½ tablespoons maple syrup, 1½ tablespoons vinegar, 1½ tablespoons toasted sesame oil, 1 tablespoon cornstarch, and 2 teaspoons hot sauce until smooth.
    Step 1 Soy sauce, vinegar, sesame oil, and seasonings whisked together.
  • Cook the broccoli: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
    Add the broccoli, a pinch of salt, and black pepper. Cook for 4 to 5 minutes, stirring a few times, until bright green and lightly browned.
    Add the water, cover with a lid, and cook for 2 to 3 minutes, until the broccoli is tender but still has a little bite.
    Step 2 broccoli florets cook until tender-crisp and lightly charred in skillet.
  • Add the chickpeas: Remove the lid and let any water cook off.
    Add the chickpeas and cook for 3 to 4 minutes, stirring occasionally.
    Add the garlic and ginger and cook for 30 seconds, stirring often.
    Step 3 Chickpeas, garlic, and ginger cooking alongside tender-crisp broccoli.
  • Add the sauce: Whisk the sauce again, then pour it into the skillet.
    Cook for 1 to 2 minutes, stirring and tossing until the sauce is thick and glossy and coats the broccoli and chickpeas.
    If the sauce gets too thick, add a splash of water. Top with scallions and sesame seeds and serve over rice or noodles.
    Step 4 Glossy sesame sauce coating chickpeas and broccoli in a blue bowl.
Substitutions
  • Broccoli → Broccolini, cauliflower, green beans, or snap peas.
  • Chickpeas → White beans or shelled edamame.
  • Cooking oil → Olive oil, avocado oil, or another neutral cooking oil.
  • Garlic → Extra ginger, scallions, or garlic-infused olive oil.
  • Fresh ginger → Ginger paste.
  • Low-sodium soy sauce → Tamari or coconut aminos.
  • Maple syrup or honey → Brown sugar.
  • Rice vinegar → Apple cider vinegar or lime juice.
  • Toasted sesame oil → No substitution listed.
  • Cornstarch → Arrowroot starch.
  • Sriracha → Chili garlic sauce or red pepper flakes.
  • Scallions and sesame seeds → Cilantro or chopped peanuts.
 
Tips
  • Prep first: Stir fries cook fast, so have everything ready before heating the skillet.
  • Use a large, hot skillet: Give the broccoli room to char instead of steam.
  • Don’t over-stir: Let the broccoli sit against the pan to develop browned edges.
  • Keep it tender-crisp: A quick covered steam cooks the broccoli without making it soggy.
  • Whisk the sauce again: Cornstarch settles, so whisk just before adding it.
  • Watch the sauce: Stop when glossy and thickened; loosen with water if needed.
  • Cook rice or noodles first: Have them ready before starting the stir fry.
  • Storage: Refrigerate leftovers in an airtight container and reheat with a splash of water.
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