Dinner

Sticky Sesame Chickpeas & Broccoli Recipe

ByAiden Wells February 3, 2026February 3, 2026

Introduction

This Sticky Sesame Chickpeas & Broccoli dish is a flavorful, plant-based meal that’s both quick and satisfying. The honey-soy glaze coats tender broccoli and chickpeas, creating a perfect balance of sweet and savory with a hint of sesame.

This image shows a close-up of a pan filled with a chickpea and broccoli dish. The dish has two main layers: bright orange chickpeas coated in a shiny, thick sauce and vibrant green broccoli florets that appear steamed or lightly cooked. The chickpeas are round and smooth, while the broccoli has a textured and slightly charred look. Small white sesame seeds are sprinkled on top, adding detail and contrast. A wooden spoon rests on the right side of the pan, partially covered with the sauce and vegetables. The pan itself is silver and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup honey
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch
3 tablespoons neutral oil, divided
1 large head broccoli (about 1 lb.), cut into 2-inch florets
1/2 teaspoon kosher salt (or more, to taste)
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled ginger
2 (14.5-ounce) cans chickpeas, drained and rinsed
1/8 teaspoon baking soda
2 tablespoons toasted sesame seeds

Instructions

Step 1: In a small bowl, whisk together honey, ketchup, soy sauce, rice wine vinegar, sesame oil, and cornstarch until smooth. Set this sauce mixture aside.
Step 2: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the broccoli florets, season with 1/2 teaspoon kosher salt, and cook, tossing occasionally, until the broccoli is charred in spots and just tender, about 5 to 6 minutes. Remove broccoli to a plate.
Step 3: In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the chopped garlic and ginger, stirring frequently, and cook until fragrant, around 30 seconds.
Step 4: Add the rinsed chickpeas and baking soda to the skillet, stirring to combine. Then stir the reserved honey mixture to recombine and pour it over the chickpeas. Bring to a boil and cook, stirring occasionally, until the sauce thickens into a glaze and coats the chickpeas, about 1 minute.
Step 5: Return the broccoli to the skillet and toss to coat everything evenly in the sauce. Cook for an additional minute until heated through. Taste and adjust salt if needed.
Step 6: Serve the chickpea and broccoli mixture in bowls and sprinkle with toasted sesame seeds for a nutty finish.

Tips & Variations

For extra crunch, add chopped cashews or peanuts as a topping.
Use maple syrup or agave nectar instead of honey for a vegan option.
Add a pinch of red pepper flakes in Step 3 for a spicy kick.
Serve over steamed rice or quinoa to make it a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows a round white plate with a thin brown edge, placed on a white marbled surface. On the plate, there are two main sections: on the left, a layer of fluffy white rice with visible grains, while on the right, a generous serving of chickpeas coated in a shiny, reddish-brown sauce mixed with vibrant green broccoli florets. The chickpeas and broccoli are sprinkled with small white sesame seeds, adding texture. A silver fork rests on the right side of the plate, partially touching the chickpeas. The overall composition is colorful and inviting, with a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for achieving a nice char and texture. If using frozen, thaw and drain thoroughly to avoid sogginess, then cook carefully to prevent steaming.