Sticky Sesame Chickpeas & Broccoli
, 4 servings
Chickpeas and charred broccoli tossed in a sweet-salty honey-soy glaze, finished with toasted sesame seeds.
| 85 g honey | Mix sauce, set aside | Add sauce, boil until glazed, 1 min | Toss in broccoli, heat 1 min | Divide into bowls, top with sesame seeds | |
| 60 g ketchup | |||||
| 60 ml reduced-sodium soy sauce | |||||
| 30 ml rice wine vinegar | |||||
| 1 tbsp sesame oil | |||||
| 2 tsp cornstarch | |||||
| 2 tbsp neutral oil (for the broccoli) | Char broccoli in oil & salt, 5-6 min | ||||
| 1 large head broccoli (about 450 g), 5 cm florets | |||||
| 1/2 tsp kosher salt (or more) | |||||
| 1 tbsp neutral oil (for the chickpeas) | Fry garlic & ginger in oil, 30 sec | Stir in chickpeas & baking soda | |||
| 2 cloves garlic, finely chopped | |||||
| 1 tbsp finely chopped peeled ginger | |||||
| 2 (14.5-oz / 410 g) cans chickpeas, drained, rinsed | |||||
| 1/8 tsp baking soda | |||||
| 2 tbsp toasted sesame seeds |
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