Step 1: Prepare the Glaze

In a small bowl, whisk together the honey, ketchup, soy sauce, rice wine vinegar, sesame oil, and cornstarch. Ensure the cornstarch is fully dissolved to prevent any clumping. Set this mixture aside.

Step 2: Char the Broccoli

Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the broccoli florets and season with salt. Cook, tossing occasionally, for 5 to 6 minutes until the broccoli is nicely charred and tender. Remove the broccoli from the skillet and set it aside.

Step 3: Sauté Aromatics

Using the same skillet, heat the remaining tablespoon of oil. Add the finely chopped garlic and ginger. Sauté for about 30 seconds until the mixture becomes incredibly fragrant. Add the chickpeas and the pinch of baking soda, stirring to combine.

Step 4: Glaze and Finish

Give your sauce a quick whisk to reincorporate the cornstarch, then pour it into the skillet. Bring the mixture to a boil and let it cook for about 1 minute until the sauce thickens into a glossy glaze. Return the broccoli to the pan and toss everything together until heated through. Taste and add extra salt if needed.

Step 5: Garnish and Serve

Divide the mixture among serving bowls and garnish generously with toasted sesame seeds for added crunch.

Pro Tips

• Pat your chickpeas very dry with a paper towel before cooking to ensure maximum crispiness.
• Do not overcrowd your pan; if your skillet is small, cook the broccoli in batches for a better sear.
• Keep a close eye on the garlic and ginger so they do not burn during the sauté process.
• Use a microplane to grate your ginger for a smoother texture in the sauce.
• Serve immediately to maintain the best contrast between the crisp broccoli and sticky glaze.