2cans (15-16 ounces)chickpeasdrained and rinsed (about 3 cups chickpeas)
1tablespoon + 1 teaspoonpeanut oil, dividedcan also use olive or canola oil
1/2cupcreamy peanut butter
1can (14 ounces)lite coconut milk
2tablespoonssoy saucepreferably reduced sodium
16ouncesfrozen broccolicooked according to package instructions (see note 1)
fresh ground black pepper to taste
2cupscooked white ricefor serving
fresh chopped cilantrofor serving
5lime wedgesfor serving
Heat 1 teaspoon peanut oil in a medium sauce pan over medium heat. Once hot, add ginger and garlic. Saute 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. Let 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 1/4 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.
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.