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!
The quantities provided above are averages only.
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
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 Values
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.
