Chickpeas, canned, low sodium
(rinsed and drained)
3 cup
Broccoli florets
(fresh or frozen, steamed)
Instructions
Prepare rice as per package instructions.
Add the garlic to a large nonstick pan with the olive oil over medium-low heat.
Sauté for 1-2 minutes or until the garlic is very fragrant.
In a small bowl combine the cornstarch and half of the vegetable broth. Mix until no clumps remain. Set aside.
To the pan with the garlic and oil, add the soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the remaining vegetable broth. Stir to combine.
Add in the corn-starch mixture and stir.
When bubbles start forming, add chickpeas and stir until they are well coated.
Cook on low heat until the sauce becomes thick and sticky, about 5 minutes, stirring occasionally.
Meanwhile, steam broccoli in the microwave or on the stovetop.
Remove from the heat and let sit to allow the chickpeas to absorb the flavor.
To serve, dish the rice into serving bowls, top half the rice with the chickpea mixture and the other half with the steamed broccoli.
