A complete vegetarian dish, delicious and ready in just 20 minutes.
Tender broccoli florets, protein-rich chickpeas, and crunchy cashews are coated in a homemade sauce with Asian flavors. Simple, nourishing, and full of taste—perfect served with warm basmati rice.
60 ml paprika “chicken-style” broth (plant-based alternative)
2 tbsp sesame oil
75 g soy sauce (tamari)
1 tbsp cornstarch (or arrowroot)
½ tsp garlic powder
2 tbsp olive oil
1 broccoli (about 4 cups, stems and florets)
100 g unsalted cashews, roughly chopped
250 g cooked chickpeas (rinsed and drained)
To serve:
Cooked basmati rice
Recipe
Cook the basmati rice according to package instructions.
In a bowl, mix the broth, sesame oil, soy sauce, cornstarch, and garlic powder. Whisk until smooth.
Heat the olive oil in a large pan or wok over medium heat. Add minced garlic and sauté for 1 minute.
Add the broccoli and pour in the sauce. Stir well, reduce to medium-low heat, cover, and cook for about 8 minutes, stirring occasionally. Add a little broth if needed.
Add the cashews and chickpeas. Mix and cook for another 3 to 7 minutes depending on your desired texture.
Serve hot with basmati rice.
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