Ingredients:

  • 3 cups chickpeas, drained, rinsed, and patted dry
  • 2 tbsp cornstarch
  • 1/2 tsp sea salt
  • 2 tbsp neutral high-heat oil
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 2 tbsp water
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Place your 3 cups of chickpeas in a large bowl and sprinkle with 2 tbsp cornstarch and 1/2 tsp sea salt. Toss vigorously until every chickpea is evenly ghost white and matte.
  2. Heat 2 tbsp neutral oil in your skillet over medium high heat. Add the chickpeas in a single layer. Cook for 8 minutes, shaking the pan occasionally, until the skins are golden and look slightly blistered.
  3. Push the chickpeas to the outer edges of the pan. Drop in 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until the air smells intensely fragrant but not acrid.
  4. Whisk together 1/4 cup soy sauce, 3 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1/2 tsp red pepper flakes. Pour this mixture into the center of the pan.
  5. Add the 2 cups of broccoli florets and 2 tbsp water. Cover the pan for 2 minutes. Remove the lid and stir constantly for another 3 minutes until the sauce has reduced into a thick, syrupy glaze.
  6. Turn off the heat. Sprinkle with 1 tbsp toasted sesame seeds and the sliced scallions. The residual heat will soften the scallions just enough to take away the raw bite while keeping them bright.