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!
