One-Pan Orange Chickpeas & Broccoli

35 mins
Serves 4
https://www.delish.com/cooking/recipe-ideas/a68062475/one-pan-orange-chickpeas-broccoli-recipe/

Directions

  1. 1In a medium bowl, whisk orange zest, orange juice, sugar, vinegar, soy sauce, cornstarch, sesame oil, red pepper flakes, and 6 Tbsp. water.
  2. 2In a large skillet over medium-high heat, heat 2 Tbsp. neutral oil.
  3. 3Add broccoli; season with 1/4 tsp. salt and toss to coat.
  4. 4Cook, mostly undisturbed, until browned on one side, 1 to 2 minutes.
  5. 5Add remaining 1 Tbsp. water and stir to combine.
  6. 6Cover and steam until broccoli is barely tender, 3 to 4 minutes.
  7. 7Uncover pan and cook, tossing, until water has evaporated and broccoli is fork-tender, about 1 minute more.
  8. 8Transfer to a plate; keep warm.
  9. 9In same skillet over medium heat, heat 2 Tbsp. neutral oil.
  10. 10Add chickpeas; season with remaining 1/4 tsp. salt.
  11. 11Cook, stirring occasionally, until browned in spots and starting to pop, 3 to 4 minutes.
  12. 12Make a large hole in the middle of chickpeas and add garlic, ginger, white and light green scallion parts, and remaining 1 Tbsp. neutral oil.
  13. 13Cook, stirring occasionally and keeping separate from chickpeas, until fragrant and softened, 1 to 2 minutes.
  14. 14Stir into chickpeas until combined.
  15. 15Briefly whisk sauce to reincorporate, then pour into skillet.
  16. 16Cook, stirring constantly, until sauce is bubbling and thickened, about 30 seconds.
  17. 17Stir in broccoli and three-quarters of dark green scallion parts.
  18. 18Top with remaining dark green scallion parts.

Ingredients

  • 2 tsp. finely grated orange zest
  • 0.25 cup fresh orange juice (from about 1 large orange)
  • 0.25 cup granulated sugar
  • 3 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. cornstarch
  • 1 tsp. toasted sesame oil
  • 0.25 tsp. crushed red pepper flakes
  • 7 Tbsp. water, divided
  • 5 Tbsp. neutral oil, divided
  • 12 oz. broccoli, cut into 1 1/2" florets (about 2 small heads)
  • 0.5 tsp. kosher salt, divided
  • 2 (15.5-oz.) cans chickpeas, drained, thoroughly dried
  • 2 garlic cloves, finely chopped
  • 1 (2") piece ginger, peeled, finely chopped
  • 2 scallions, thinly sliced, dark green parts separated

Equipment

medium bowllarge skillet

Tips

  • If you don’t have rice vinegar, you can swap in distilled white vinegar or regular white wine vinegar in a pinch.
  • Water sautéing is an effective technique to cook broccoli through without it becoming overly charred. It involves lightly sautéing with oil, then steaming with water, and finally cooking until the water evaporates.
  • This recipe is best the day it’s made, but leftovers can be stored in the refrigerator for up to 3 days. Add a splash of water to leftovers before reheating as the glaze may absorb into the broccoli.