Hoisin-Sesame Chickpea Bowls
with Green Onion Rice
Here's a veggie meal that packs a serious flavour punch! This meal features protein-rich chickpeas, sweet bell pepper and broccoli coated in a bold, sweet-and-savoury sauce. Basmati rice speckled with green onions adds a bit of herbaceous flair to every bite! Better than takeout? We think so!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Chickpeas
¾ cup
Basmati Rice
227 g
Broccoli, florets
160 g
Sweet Bell Pepper
30 g
Ginger
1 unit
Green Onion
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Cornstarch
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Core, then cut pepper into 1/4-inch slices. Add broccoli, peppers and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven until tender-crisp, 14-16 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice green onion. Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl).Drain and rinse chickpeas, then pat dry with paper towels. Add cornstarch and 1/2 cup water (dbl for 4 ppl) to a small bowl. Whisk until cornstarch dissolves. Add hoisin sauce, vegetarian oyster sauce, vinegar, sesame oil and cornstarch mixture to another small bowl. Season with salt and pepper, then whisk to combine.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer sesame seeds to a plate.
Reheat the pan over medium-high (high for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chickpeas. Cook, stirring often, until chickpeas are lightly golden, 1-2 min. Add ginger. Cook, stirring occasionally, until fragrant, 1 min. Add sauce. Bring to a boil. Once boiling, cook, stirring occasionally, until chickpeas are warmed through, 1-2 min. Remove from heat, then stir in roasted veggies.
Fluff rice with a fork, then stir in green onions. Divide rice between bowls. Top with chickpeas, veggies and any remaining sauce from the pan. Sprinkle sesame seeds over top.
