Time needed: 45 minutes.

Makes: 4 servings

For the fried chickpeas:
3 cups canned chickpeas, drained
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sriracha/hot sauce
3 tablespoons cornstarch
¼ cup vegetable oil

For the sauce:
2 pieces garlic cloves, grated
1 tablespoon grated ginger
2 tablespoons brown sugar
1 tablespoon hoisin sauce
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
⅓ cup chicken broth

For the stir fry:
Oil, for frying
2 pieces garlic cloves, thinly sliced
2 teaspoons red pepper flakes
1 piece whole broccoli, cut into small florets

Sesame seeds
Green onions, thinly sliced


  1. Marinate chickpeas

    In a bowl, toss together drained chickpeas with soy sauce, vinegar, Sriracha until well combined. Let sit for 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat evenly.

  2. Make sauce

    In a small bowl, whisk together all sauce ingredients and reserved soy mixture until well combined. Set aside until ready to use.

  3. Fry marinated chickpeas

     In a large and wide pan over medium heat, heat about ¼ cup oil. Add in dredged chickpeas and fry until golden and crispy, stirring occasionally to ensure even cooking for about 8 – 10 minutes. Remove from heat and transfer chickpeas to a plate lined with paper towels, reserving all the oil in the pan.

  4. Stir fry

    Using the same pan, add sliced garlic, red pepper flakes, and broccoli. Cook, stirring occasionally, until broccoli is tender, about 7 minutes.

  5. Add sauce and chickpeas

    Slowly add sauce to the skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir until evenly coated in sauce.

  6. Top and serve

    Garnish with sesame and green onions and serve alongside rice, if desired.

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