Creamy Peanut & Chickpea Rice Bowls with Broccoli

Heat 1 tablespoon of peanut oil in a medium saucepan over medium heat. Add the minced garlic and ginger, cooking until lightly browned and fragrant, about 1 minute.

Whisk in the peanut butter, coconut milk, soy sauce, rice vinegar, and sriracha sauce. Bring to a boil over high heat before reducing to simmer over low heat. Stir occasionally to prevent sticking.

When the sauce has thickened enough to coat a spoon without dripping, stir in the chickpeas and let simmer on low heat.

For the broccoli, heat a large cast iron pan or skillet over medium-high heat. Add the remaining 1 tablespoon of peanut oil, followed by the steamed broccoli and coarsely-ground black peppercorns. Stir and shake the pan frequently, letting the broccoli cook until slightly browned, for about 4 to 5 minutes.

Sprinkle the cooked broccoli with sea salt and set aside.

Assemble your bowls by placing an even amount of cooked rice at the bottom, followed by the peanut sauce-coated chickpeas and the pan-seared broccoli.

Complete the bowls with a sprinkle of chopped cilantro and a lime wedge on the side. Encourage to squeeze the lime over the bowl to taste before eating.