Description
A quick and delicious vegan dish featuring flavorful chickpeas in a sticky sesame sauce.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3–4 large garlic cloves, minced
- 1 tablespoon avocado or olive oil
- 1½ tablespoons toasted sesame oil
- ⅓ cup tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- ¼ cup vegetable broth
- 1 tablespoon arrowroot powder or cornstarch
Instructions
- Begin by heating the avocado oil in a pan over medium heat. Once the oil is warm, add the minced garlic and sauté it until it turns a lovely golden brown.
- While the garlic is simmering, take a small bowl and whisk the arrowroot powder with two tablespoons of vegetable broth.
- Next, pour in the toasted sesame oil, tamari, maple syrup, rice vinegar, grated ginger, and the remaining vegetable broth into the pan. Stir everything together.
- Retrieve your arrowroot mixture and give it another quick whisk before pouring it into the pan. Allow the sauce to bubble over medium-low heat.
- Now that your sauce is bubbling and thickening beautifully, gently pour the rinsed and drained chickpeas into the pan, stirring to coat them in that delectable sauce.
Notes
- Rinse chickpeas thoroughly before using.
- Store leftovers for up to three days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 700 mg
- Protein: 12 g