Dinner
Spicy Peanut Chickpea Bowl with Steamed Broccoli
Crispy chickpeas and bright broccoli over quinoa with a spicy peanut sauce that comes together in one bowl. It’s filling, cheap, and you’ll want the sauce on everything.
Method
Rinse the chickpeas, drain them well, and pat dry with a kitchen towel.
Heat the oil in a pan over medium-high heat.
Add the chickpeas and smoked paprika. Cook 8 to 10 minutes, shaking the pan now and then, until golden and a bit crunchy.
While those cook, bring a splash of water to a boil in a pot with a steamer basket or in a covered pan.
Steam the broccoli for 4 to 5 minutes with the lid on, until bright green and still snappy.
In a bowl, whisk the peanut butter, soy sauce, lime juice, sriracha, maple syrup, garlic, and ginger.
Add warm water one tablespoon at a time until the sauce is pourable. Taste and adjust.
Divide the quinoa between two bowls and top with broccoli and crispy chickpeas.
Drizzle with sauce and finish with chopped peanuts, scallion, and chili flakes.
Chef's tip
For meal prep, store the sauce in a separate jar and the chickpeas in an open container so they stay crunchy. For extra protein, add 1/2 cup shelled edamame to each bowl.