Sticky Sesame Chickpeas & Broccoli

Looking for a cheap, easy dinner that takes under 30 minutes to cook? Sticky sesame chickpeas and broccoli are calling your name. Starring an absurdly delicious glaze made from staple condiments and a few humble cans from the pantry, this simple one-pan dinner will make even a Wednesday night feel special.

The mise en place:
This recipe is based on classic stir-fry technique, so mise en place (fully prepping and measuring out all your ingredients) is critical. Make sure the sauce is fully assembled, the chickpeas are drained and rinsed, and the baking soda is right beside you (with the correct measuring spoon!) before turning on the heat. Don’t be that person frantically running around the kitchen while the chickpeas burn.

The baking soda:
Adding baking soda to chickpeas might seem strange, but there’s solid science behind it. The baking soda softens the tough, bouncy exterior of the chickpea so they no longer feel like they’re fresh out of the can. This reaction also loosens the chickpea skins, causing most of them to fall off, but for me this is actually a cool side benefit: The skins absorb the sauce and become this extra fun and flavorful element in the dish.

The broccoli:
At first glance, it may seem as though there’s a LOT of broccoli in this recipe, but don’t be tempted to cut back. Chickpeas, while small, are very filling, and having a decent amount of cruciferous greens balances them out. Also, the broccoli absorbs all the extra sauce like a sponge, which, for me, actually becomes the best part. So load it in there.

Storage:
If you have leftovers, these sticky sesame chickpeas and broccoli can be stored in an airtight container in the refrigerator for up to 3 days. It makes a great packed lunch since—in my opinion—it can be eaten warm, cold, or even at room temperature.

Did you try making this? Let us know how it went in the comments!