Orange Chickpea Buddha Bowl
Ingredients
- 2 cans chickpeas
- 1 cup freshly squeezed orange juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp tamari (gluten free soy sauce)
- 1 tbsp rice vinegar
- 1/4 tsp ground ginger
- 2 tbsp arrowroot powder/starch
- 2 tbsp water or veggie broth
- 1 tsp hot sauce (more or less to taste)
- 1–2 tbsp orange zest
Preparation
Drain and rinse the chickpeas and set aside
Whisk the arrowroot starch and water together and set aside
To a saute pan, add the mined garlic and 1 tbsp of olive oil
Saute for 2-3 minutes or until the garlic starts to brown
Add the orange juice, maple syrup, tamari, hot sauce, rice vinegar and ginger and whisk together over low heat
When the mixture starts to bubble, slowly add in the arrowroot mixture while whisking the sauce
Stir in the chickpeas and orange zest and mix until the chickpeas are well coated and continue to heat as the mixture thickens
Let simmer for 5-10 minutes to allow the sauce to thicken
Serve immediately with rice, quinoa, and steamed veggies