Step 1

Bring a large pot of water to a boil, blanch broccoli for 1 minute. Drain and set aside.

Step 2

Add sesame oil to a pan over medium heat. When oil is hot, add ginger. Cook 2 minutes, until fragrant. Add chili flakes and stir for another minute.

Step 3

Add tomato paste and stir until most of the juices evaporate.

Step 4

Add chickpeas and broccoli. Cover and cook for 7-8 minutes.

Step 5

While cooking, combine soy sauce, rice vinegar, cornstarch, chili garlic sauce in a small bowl, whisk to combine.

Step 6

Add sesame seeds, mango puree, and sauce to chickpeas. Stir to combine. Cover and cook for 10 minutes, or until the chickpeas are soft. Finish with lime juice.

Step 7

Serve immediately with any short-grain rice – sticky rice, jasmine rice, or coconut rice.