2 servings, 15 minutes
you will need:
- 1 can chickpeas, rinsed & drained
- 1 cup white rice
- 1 cup steamed broccoli
- 2 tbsp sesame seeds
- One whole seed pad ingarden broccoli microgreens
for the sauce:
- 2 large garlic cloves
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp white vinegar
- 1 tsp fresh grated ginger
- 2 tbsp vegetable broth
- 1 tbsp corn starch
preparation:
step one: wash and rinse the canned chickpeas. let sit in the strainer until dry.
step two: in a small mixing bowl, add the corn starch and vegetable broth. mix until well combined.
step three: in a large mixing bowl, add the soy sauce, honey, vinegar, and ginger. mix well.
step four: in a pan on medium heat, add 1 tbsp of vegetable oil and let the minced garlic cloves simmer. after a few minutes, add the corn starch and vegetable broth mix. then add the other mixture and combine well.
step five: when bubble starts to form, add the chickpeas and coat well. let simmer for 10 minutes on low heat. add sesame seeds.
step six: serve with steamed rice, broccoli, and your favorite microgreens!
