Save This vibrant skillet brings together protein-rich chickpeas crunchy cashews and tender broccoli in a lightly spiced sauce. It is one of my quickest go-to vegan weeknight dinners that never disappoints and leaves only one pan to wash.
The first time I tried this a friend was coming for dinner and I needed something quick but special. It has since become one of my favorite meals to make after a long day because the flavors just come alive in one pan.
Ingredients
- Broccoli florets: bring crunch and fresh green flavor choose a head that feels firm and heavy for its size
- Red bell pepper: adds a hint of sweetness and color look for one that is glossy and heavy
- Yellow onion: boosts the savory base and should feel solid with no soft spots
- Garlic and fresh ginger: bring aromatic depth pick firm ginger and plump garlic cloves
- Chickpeas: make this hearty and filling use a can with minimal added salt for best texture
- Unsalted cashews: provide a buttery crunch opt for whole raw or roasted but avoid salted ones
- Soy sauce or tamari: gives umami and saltiness choose a naturally brewed version or gluten-free tamari
- Olive oil or coconut oil: helps everything brown and melds flavors pick a fresh oil with a mild scent
- Maple syrup: balances spice with gentle sweetness use pure maple syrup if possible
- Ground cumin and smoked paprika: add warmth and smokiness look for fresh smelling spices
- Chili flakes: are optional for a bit of gentle heat use bright red flakes for best flavor
- Vegetable broth: is the flavorful liquid that helps everything simmer use a low-sodium version for more control over salt
- Lime juice: finishes the dish with tang and brightness pick limes that are plump and heavy for juicing
- Fresh cilantro and lime wedges: make a fresh garnish if you like bright herbal notes
Instructions
- Heat the Oil and Aromatics:
- In a large skillet over medium heat warm the oil until shimmering. Add the finely chopped onion minced garlic and minced ginger. Sauté for two to three minutes stirring frequently until the onion softens and the mixture turns fragrant and translucent. This is where the flavor starts.
- Soften the Vegetables:
- Add the diced red bell pepper and small broccoli florets to the skillet. Cook for four to five minutes stirring every minute or two to let the vegetables cook evenly. The broccoli should just start to turn bright green and the pepper edges will soften and caramelize a bit.
- Add Protein and Nuts:
- Stir in the well-rinsed chickpeas and cashews. Let them cook together for another two minutes. You want the nuts to toast slightly and the chickpeas to warm up and take on a bit of color.
- Season and Simmer:
- Sprinkle in the soy sauce maple syrup ground cumin smoked paprika chili flakes if you like and pour in the vegetable broth. Stir thoroughly to coat every piece and bring the contents to a gentle simmer. Cover with a lid and let it cook for seven to eight minutes so the broccoli turns just tender and the sauce thickens slightly.
- Finish with Lime and Seasoning:
- Remove the skillet from the heat. Squeeze in the juice of one lime then season everything with salt and freshly cracked black pepper to taste. Use a wooden spoon to gently toss and coat the vegetables so the sauce clings to each piece.
- Garnish and Serve:
- Scatter fresh chopped cilantro on top and add extra lime wedges to the side if you like a tangy finish. Serve the skillet dish hot straight from the pan or spooned over steamed rice or quinoa.
Save I have a soft spot for broccoli in this recipe. My daughter loves picking out the florets to eat first because they soak up the sauce so well. Every time we make it together she insists on adding extra lime for the fresh pop at the end.
Storage Tips
Leftovers keep in an airtight container in the fridge for up to three days. If you want to freeze it let the skillet mixture cool completely before transferring to a freezer container. When ready to eat thaw overnight in the fridge and reheat in a skillet until steaming hot. Broccoli softens a bit after freezing but the flavors stay delicious.
Ingredient Substitutions
If you do not have cashews swap in peanuts or almonds. For nut-free skip the cashews and use sunflower seeds or just more chickpeas. Tamari can be used for a gluten-free option. In place of maple syrup agave syrup also works.
Serving Suggestions
Serve in big bowls over steamed rice or fluffy quinoa for even more hearty comfort. If you like crunch top with extra fresh cilantro and a handful of toasted nuts or seeds. I sometimes pile it into warm flatbreads for easy wraps.
Cultural and Historical Context
This dish merges global flavors drawing on Asian-inspired saucy stir-fries with Western one-pot ease. Chickpeas are beloved in countless cuisines for their nutrition and affordability. Cashews and broccoli add a lightly sweet yet earthy depth to the flavorful broth.
Seasonal Adaptations
You can swap in cauliflower snow peas or snap peas in place of broccoli in springtime. Add diced butternut squash or carrots in autumn for extra warmth and color. Fresh spinach or kale can be stirred in right before serving for a boost of greens.
Success Stories
I have made this for potlucks where even the non-vegans come back for seconds. My kids actually request it now after soccer practice because it is comforting and filling. Once I doubled the recipe for a family game night and had zero leftovers by morning.
Freezer Meal Conversion
To make ahead for the freezer cook the recipe through step four then let it cool. Transfer to a freezer-safe container and seal. When ready to serve thaw and finish simmering in a skillet before garnishing with lime and cilantro.
Save Try this skillet when you need something fast filling and colorful. The combination is sure to become a weeknight favorite in your kitchen.
Recipe Questions
- → Can I make this nut-free?
Yes, omit cashews and add extra chickpeas or sunflower seeds. Adjust seasoning as desired.
- → What can I serve this with?
Serve over steamed rice, quinoa, or alongside flatbread to enjoy a more filling meal.
- → Does it work as a meal prep?
Yes, the skillet keeps well in the fridge for up to 3 days. Reheat gently before serving.
- → Is it gluten-free?
Use tamari instead of soy sauce for a fully gluten-free version and check all labels.
- → How can I adjust the spice level?
Add more chili flakes or a dash of hot sauce to increase heat, or omit them for a milder flavor.
- → Can I substitute other vegetables?
Yes, try snap peas, carrots, or zucchini for variety, adjusting the cooking time as needed.