Hoisin-Sesame Chickpea Bowls
with Green Onion Rice- Soy
- Sesame
- Mustard
- Sulphites
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!
Ingredients
398 mL
Chickpeas
¾ cup
Basmati Rice
227 g
Broccoli, florets
160 g
Sweet Bell Pepper
1 unit
Green Onion
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
1 tbsp
Ginger-Garlic Puree
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 facts
Utensils
Cooking Steps
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 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. 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 vegetarian oyster sauce, vinegar, sesame oil, cornstarch mixture and half the hoisin sauce (use all for 4 ppl) 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 sesame seeds 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 and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 2-3 min.Add sauce. Bring to a boil. Once boiling, cook, stirring occasionally, until chickpeas are warmed through and sauce thickens slightly, 1 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 and veggies and any remaining sauce from the pan. Sprinkle sesame seeds over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin-sesame sauce earned plenty of praise for its bold, satisfying flavour, though some reviewers found it too sweet or one-dimensional and suggested adding heat or deeper savoury notes.
- Ease of prep: Most reviewers found this meal straightforward and quick to pull together on a weeknight.
- Suggestions: Add a pinch of Sriracha, chili flakes, or hot curry powder to balance the sweetness; some reviewers also suggested a touch of tahini or peanut butter for added depth. If the sauce feels too thick, consider thinning it slightly before tossing with the chickpeas to avoid an overly gloopy texture.
- Leftovers: One reviewer enjoyed the second portion later the same day, noting it held up well.
- Vegetables: Roasted broccoli was a highlight for many; consider reducing oven time slightly — some found 12 minutes at 200°C sufficient to keep the vegetables tender-crisp rather than soft.
- Protein: Several reviewers felt chickpeas were too dominant in the bowl and suggested balancing the ratio with more vegetables; others noted that roasting the chickpeas or swapping in firm tofu could improve the overall texture.
