- 2 cans chickpeas
- 4 cloves garlic
- 1 tbsp avocado oil or olive oil
- 1.5 tbsp toasted sesame oil
- 1/3 cup tamari or soy sauce
- 3 tbsp maple syrup
- 2 tsp rice vinegar
- 1/3 tsp ground ginger
- 1 tbsp arrowroot powder
- 4 tbsp vegetable broth or water, divided
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
- Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
- Add in the arrowroot mixture and stir.
- When bubbles start to form, add in the chickpeas and stir until they are well coated.
- Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
- Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
- Serve with steamed broccoli, quinoa, or rice and enjoy!
This article and recipe adapted from this site
VEGAN STICKY SESAME CHICKPEA RECIPE