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Dinner recipe · from the recipe book

Crispy Chickpea Broccoli Carrot Stir-Fry

Pan-crisped chickpeas and crisp-tender broccoli and carrots in a glossy soy-sesame-ginger sauce, served over fluffy white rice with toasted sesame crunch.

Crispy Chickpea Broccoli Carrot Stir-Fry

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWaterdivided
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ tbsp20 gCornstarchdivided
  • 2 tbsp30 gCanola oildivided
  • 4⅓ cups florets400 gBroccolicut into bite-size florets
  • 3½ medium200 gCarrotsthinly sliced on the diagonal
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 3 tbsp45 gLow-sodium soy sauce
  • 2¼ tsp10 gToasted sesame oil
  • 1 tbsp20 gMaple syrup
  • 1 tbsp15 gApple cider vinegar
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Cook the rice: bring the rice and three-quarters of the water to a boil in a small pot, cover, reduce to low and cook 15 minutes, then rest off the heat 5 minutes.
  2. While the rice cooks, prep the broccoli, carrot, garlic, ginger and green onion.
  3. Make the sauce: in a small bowl whisk the soy sauce, toasted sesame oil, maple syrup, cider vinegar, red pepper flakes, half of the cornstarch and three-quarters of the remaining water. Keep the last bit of water for steaming.
  4. Toss the chickpeas with the other half of the cornstarch until lightly coated.
  5. Heat two-thirds of the canola oil in a large skillet over medium-high heat. Add the chickpeas in one layer and cook, shaking now and then, 8 to 10 minutes until golden and crisp. Move them to a plate.
  6. Add the remaining third of the canola oil to the skillet. Add the carrot and stir-fry 2 minutes, then add the broccoli and stir-fry 3 minutes more.
  7. Add the reserved water for steaming, cover and steam 2 minutes until the broccoli is bright green and crisp-tender.
  8. Push the vegetables aside, add the garlic and ginger to the open space and stir 30 seconds until fragrant.
  9. Stir the sauce, pour it into the skillet and toss 1 to 2 minutes until glossy and thickened. Return the chickpeas and toss to coat.
  10. Fluff the rice and divide among four bowls. Top with the stir-fry and sprinkle with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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