Zoomed in image of a plate of Sweet & Sour Chickpeas with Broccoli.

Sweet and Sour Chickpeas with Broccoli

These sweet and sour chickpeas with broccoli and U.S.-grown short grain rice make a simple and delicious meal that is perfect for lunch or dinner!

This tasty vegetarian recipe comes to us from our friend @upbeetanisha in partnership with thefeedfeed and USA Rice.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    25 min
  • Total Time
    35 min


  • 1 head broccoli, separated into florets
  • 1 tablespoon sesame oil
  • 1½ inch ginger, peeled and grated
  • ¼ cup fresh mango puree
  • 1½ inch ginger, peeled and grated
  • ½ teaspoon red chili flakes
  • ¼ cup tomato paste
  • 1 (14 ounce) can chickpeas 
  • 1½ tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • ½ tablespoon cornstarch
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame seeds
  • ½ tablespoon lime juice
  • 1 cup short-grain rice, cooked 


  • Bring a large pot of water to a boil, blanch broccoli for 1 minute. Drain and set aside.
  • Add sesame oil to a pan over medium heat. When oil is hot, add ginger. Cook 2 minutes, until fragrant.  Add chili flakes and stir for another minute.
  • Add tomato paste and stir until most of the juices evaporate.
  • Add chickpeas and broccoli. Cover and cook for 7-8 minutes. 
  • While cooking, combine soy sauce, rice vinegar, cornstarch, chili garlic sauce in a small bowl, whisk to combine.
  • Add sesame seeds, mango puree, and sauce to chickpeas. Stir to combine. Cover and cook for 10 minutes, or until the chickpeas are soft. Finish with lime juice.
  • Serve immediately with any short-grain rice or jasmine rice if needed.