Chickpea, Cashew & Broccoli Skillet
This Chickpea, Cashew & Broccoli with Garlic Sauce Skillet offers a quick and easy dairy-free and vegan meal, ready in under 20 minutes. Inspired by Chinese takeout, it's packed with flavor and satisfying ingredients, making it a delicious option for any craving.
Instructions
- 1
Start to prepare your rice, quinoa, or noodles if serving with this dish.
- 2
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.
- 3
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.
- 4
Add in the broccoli (1 head) and the sauce mixture, then combine. Turn heat down to medium low.
- 5
Cover and cook for 8 minutes, stirring occasionally to prevent sticking. If needed, reduce heat or add a splash of vegetable broth.
- 6
Add in the unsalted roasted cashews, chopped (1 cup) and chickpeas, drained (15 oz) and stir together.
- 7
Cover and cook for an additional 3-7 minutes. Adjust cooking time based on desired broccoli texture (shorter for crunchier, longer for softer).
- 8
Remove from heat and serve over [cooked rice, quinoa, noodles] or other optional dish.
Nutrition Facts
Per portion