Chickpea, Cashew & Broccoli Skillet

Start to prepare your rice, quinoa, or noodles if serving with this dish.

In a small bowl, whisk together vegetable stock (0.25 cup), toasted sesame oil (2 tbsp), low sodium soy sauce (0.33 cup), cornstarch (1 tbsp), and optional [0.5-1 tsp garlic chili sauce]. Adjust garlic chili sauce to taste for desired heat.

In a cast iron skillet over medium heat, add olive oil (2 tbsp). Add in garlic, minced (1 head) and saute for 1 minute. Be careful not to burn the garlic. Start 1m timer

Add in the broccoli (1 head) and the sauce mixture, then combine. Turn heat down to medium low.

Cover and cook for 8 minutes, stirring occasionally to prevent sticking. If needed, reduce heat or add a splash of vegetable broth. Start 8m timer

Add in the unsalted roasted cashews, chopped (1 cup) and chickpeas, drained (15 oz) and stir together.

Cover and cook for an additional 3-7 minutes. Adjust cooking time based on desired broccoli texture (shorter for crunchier, longer for softer). Start 7m timer

Remove from heat and serve over [cooked rice, quinoa, noodles] or other optional dish.