Creamy peanut sauce is combined with chickpeas, black pepper broccoli and rice for a healthy and flavorful meal that takes under 30 minutes to make!
These peanut chickpeas were born out of a desire to make my baked peanut tofu recipe when I didn't have any tofu on hand. The peanut sauce is rich and creamy, thanks to the addition of coconut milk.
The peanut chickpeas are paired with black pepper broccoli and served over a bed of rice for a simple but satisfying dinner.
Everything comes together in just over 20 minutes, so let's get cooking!
Ingredients
- Chickpeas are an easy and healthy protein source and when paired with peanut sauce they are simply delicious. Two cans of chickpeas yield roughly 3 cups of chickpeas.
- White rice is my grain of choice, but brown rice, quinoa, etc. would work well here.
- The sauce is made up of a few aromatic ingredients like ginger and garlic combined with the creaminess of coconut milk and creamy peanut butter. You can use reduced or full fat coconut milk.
- Soy sauce can be replaced with tamari to make this recipe gluten-free and soy-free. I use reduced sodium soy sauce to limit added salt.
- I use "natural" peanut butter because that's what I keep on hand, but any creamy peanut butter should work. Crunchy can even work in a pinch.
- Broccoli: I use frozen broccoli florets because they are already par-cooked. This makes them cook very quickly in a hot pan.
Cassidy's tips
- Customization ideas: This recipe can easily be customized using whatever grain or bean you have on hand. Try the peanut sauce with black-eyed peas, white beans, or even kidney beans.
- Make the peanut chickpeas spicier by adding one teaspoon red pepper flakes or by doubling the sriracha.
- Ginger and garlic: You can use ½ teaspoon dry ginger or garlic powder in place of fresh. Just skip the sautéing step and add all ingredients to the pot at once. Do note that this recipe is much more flavorful with fresh ginger and garlic.
FAQ
Yes! I use frozen broccoli in place of fresh because it's easy to keep a bag on hand for last minute meals like this.
If using fresh broccoli you will first need to steam it using your preferred method. It should be fork-tender and able to stand another 4 minutes of sautéing in a hot cast iron pan.
Almond butter would probably be the best substitute for peanut butter. The flavor will be slightly different but should still taste great.
Storage notes
For best quality, enjoy leftovers within 3-4 days. Keep refrigerated in a closed container. You can reheat any leftovers in the microwave or reheat separate components on the stove.
Peanut chickpeas can be frozen but they will need to be stirred well after thawing because coconut milk texture changes a bit when frozen.
Looking for more vegetarian bowls?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Peanut Sauce Chickpea and Broccoli Bowls
Ingredients
- 2 15 ounce cans chickpeas drained and rinsed (about 3 cups chickpeas)
- 1 tablespoon + 1 teaspoon peanut oil divided; can also use olive or canola oil
- 1 tablespoon minced garlic about 4 cloves; see note #1
- 1 tablespoon minced ginger 1 inch of ginger
- ½ cup creamy peanut butter
- 13.5 ounce can lite coconut milk
- 2 tablespoons soy sauce preferably reduced sodium
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 16 ounces frozen broccoli cooked according to package instructions (see note 2)
- 1 teaspoon black peppercorns
- ¼ teaspoon salt adjust to taste
- freshly ground black pepper to taste
- 2 cups cooked white rice for serving
- fresh chopped cilantro for serving
- 5 lime wedges for serving
Instructions
- Heat a thin layer of peanut oil in a medium sauce pan over medium heat. Once hot, add ginger and garlic. Sauté until lightly browned and aromatic, about 1 minute.
- Add the peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
- Bring to a boil over high heat. Once boiling, reduce to simmer over low, whisking occasionally to prevent sticking. Once thickened enough to coat the back of a spoon without sliding off, add the two cans of drained chickpeas. Stir to coat. Gently simmer while you prepare the broccoli.
- To make the broccoli, heat a large cast iron pan (or other large skillet) over medium-high heat. Once hot, add 1 tablespoon peanut oil. Add steamed broccoli and black peppercorns to the hot oil. Allow broccoli to cook for 2 minutes on each side, or until browned. Sprinkle with ¼ teaspoon salt and ample black pepper after cooking.
- Assemble rice, chickpeas, and broccoli in individual bowls. Top with a squeeze of lime juice, cilantro and black pepper to taste.
Video
Notes
- Ginger and garlic: You can use ½ teaspoon dry ginger or garlic powder in place of fresh. Just skip the sautéing step and add all ingredients to the pot at once.
- Broccoli: I use frozen bags of broccoli florets because they are easy to keep on hand. You can the same amount of use steamed fresh broccoli if you prefer.
- Leftovers: For best quality, enjoy leftovers within 3-4 days. Keep refrigerated in a closed container. You can reheat any leftovers in the microwave or reheat separate components on the stove.
Megan says
I love this blog because the creator really understands how to season dishes and teaches great techniques for cooking vegetables. As expected, this is an incredible dish. I never would have thought to cook chickpeas in a peanut sauce. This makes being a vegetarian approachable and easy!
Cassidy Reeser says
What a thoughtful review, I so appreciate it!
Penny says
I followed the recipe to the letter and found it really bland and just missing something. I ended up adding a lot of garlic and garlic salt to the broccoli to give it some flavor. I think sesame oil might’ve been better than peanut for cooking the broccoli as well as for the ginger and garlic originally. It could also have used a lot less of the coconut milk, which I think made it more bland.
Cassidy Reeser says
I'm sorry to hear this wasn't for you, but thanks for trying it out!
Kris says
This was delicious. My husband doesn’t like chickpeas but he thought it was a great dish. Will definitely make it again and again!
Cassidy Reeser says
Awesome! Thank you for the review! 🙂
Sage says
So good! I used almond butter instead of peanut, and the chickpeas are so delicious!!
Cassidy Reeser says
Thank you for the review! I bet the almond butter swap was delicious.
K says
I LOVE anything made with peanut sauce and this recipe really delivers it. I'll make it again and again
Cassidy Reeser says
Thanks so much for the review! 🙂
Tahlia says
I don't usually post reviews but had to with this one it is so good! I did make a few changes in adding more garlic and some sesame oil to the sauce, cooking up asparagus with the broccoli and serving with avocado on the side as well!
Cassidy Reeser says
Sounds delicious! Thanks for the review 🙂