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

  1. Drain and rinse the chickpeas and set aside

  2. Whisk the arrowroot starch and water together and set aside

  3. To a saute pan, add the mined garlic and 1 tbsp of olive oil

  4. Saute for 2-3 minutes or until the garlic starts to brown

  5. Add the orange juice, maple syrup, tamari, hot sauce, rice vinegar and ginger and whisk together over low heat

  6. When the mixture starts to bubble, slowly add in the arrowroot mixture while whisking the sauce

  7. Stir in the chickpeas and orange zest and mix until the chickpeas are well coated and continue to heat as the mixture thickens

  8. Let simmer for 5-10 minutes to allow the sauce to thicken

  9. Serve immediately with rice, quinoa, and steamed veggies

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