Chickpea Bowls with Peanut Sauce

cozypeachkitchen.com

Meesh

2 cans (15 to 16 ounces) chickpeas drained and rinsed (about 3 cups chickpeas)

1 tablespoon 1 teaspoon peanut oil, divided can also use olive or canola oil

1 tablespoon minced garlic see note #1

1 tablespoon minced ginger

½ cup creamy peanut butter

1 can (14 ounces) lite coconut milk

2 tablespoons soy sauce preferably reduced sodium

1 tablespoon rice vinegar

1 tablespoon sriracha

16 ounces frozen broccoli cooked according to package instructions (see note 2)

1 teaspoon black peppercorns

¼ teaspoon sea salt

fresh ground black pepper to taste

2 cups cooked white rice for serving

fresh chopped cilantro for serving

5 lime wedges for serving

Directions at cozypeachkitchen.com

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