One-Pot Chickpea Cashew Broccoli (Print View)

Tender chickpeas, cashews, broccoli and spices simmer in one fusion pan for a simple, protein-rich vegan dinner.

# Components:

→ Vegetables

01 - 1 medium head broccoli, cut into small florets
02 - 1 medium red bell pepper, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, minced

→ Protein & Nuts

06 - 1 can (15 oz) chickpeas, drained and rinsed
07 - 3/4 cup unsalted cashews

→ Sauce & Seasonings

08 - 2 tablespoons soy sauce or tamari
09 - 1 tablespoon olive oil or coconut oil
10 - 1 tablespoon maple syrup
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste

→ Liquids

15 - 1/2 cup vegetable broth
16 - Juice of 1 lime

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# Directions:

01 - Warm oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Incorporate bell pepper and broccoli. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables soften slightly.
03 - Stir in chickpeas and cashews. Cook for 2 minutes, allowing flavors to meld.
04 - Add soy sauce, maple syrup, cumin, smoked paprika, chili flakes, and vegetable broth. Stir thoroughly to blend seasonings.
05 - Cover skillet and simmer for 7 to 8 minutes, until broccoli is tender and the sauce begins to reduce.
06 - Remove skillet from heat. Squeeze in fresh lime juice, season with salt and black pepper, then toss gently.
07 - Top with chopped cilantro and serve with lime wedges as desired.

# Expert Advice:

01 -
  • Ready in about thirty minutes so perfect for busy nights
  • Uses mostly pantry staples and fresh produce
  • Great protein from chickpeas and nuts
  • Only one skillet needed which means less cleanup
  • Works for vegan and dairy-free diets
02 -
  • High in plant protein thanks to chickpeas and cashews
  • Naturally dairy-free and vegan
  • Meal-prep friendly and leftovers taste fantastic
03 -
  • Use a heavy skillet or sauté pan so vegetables cook evenly and nothing sticks to the bottom
  • Taste the sauce before simmering and adjust seasoning to your liking especially if your vegetable broth is low or high in sodium
  • Do not skip the fresh lime juice at the end it makes the spices pop and balances everything
  • Let your cashews toast in the pan for a couple of minutes for the very best crunch
  • Sprinkle any leftovers with a pinch of chili flakes and a squeeze of lime when reheating to freshen the flavors
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