Author Notes
A slightly sweet and savory dish that can be stretched by adding spaghetti or linguini. —inpatskitchen
Ingredients
- For the sauce
-
1/4
cup soy sauce
-
2 cups
vegetable or chicken broth
-
5
medjool dates, pitted and halved
-
2 teaspoons
freshly grated ginger
-
1
clove garlic, grated
- For the stir fry
-
1
heaping tablespoon coconut oil
-
6
medjool dates, pitted and quartered
-
1
14 to 15 ounce can chickpeas, rinsed and drained
-
12 ounces
lightly steamed broccoli florets or thawed from frozen
-
1 cup
of the previously made sauce, plus more if needed or desired
-
1 tablespoon
toasted sesame oil
-
6 - 8 ounces
dry pasta, cooked per package instructions (optional ingredient)
Directions
- For the sauce
-
Place all the ingredients in a small sauce pan, bring to a boil and then down to a simmer for about 5 minutes. Let it cool a bit and then place in your blender and blend until smooth.
- For the stir fry
-
Melt the coconut oil in a large sauté pan, add the dates and sauté over medium heat for a few minutes to soften them.
-
Add the chickpeas and broccoli florets, turn the heat to high and stir fry for a few minutes until all is nice and hot.
-
Stir in the cup of sauce and sesame oil. Enjoy this as is or stir in the cooked pasta if you like.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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