Chickpea stir-fry with fragrant garlicky rice
Ingredients
- 1-1/2 tbsp sesame oil
- 1 cup diced onions
- 3 minced garlic cloves
- 1 cup leftover rice
- salt to taste
- 1-1/2 tbsp coconut aminos
- 1/2 tbsp dark soy sauce
- 1 tbsp tamari
- 1-1/2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sriracha
- 1/2 tbsp cornstarch
- 1/2 tbsp water
- 1-1/4 cups thinly sliced onion
- 1 can chickpeas (rinsed and drained)
Preparation
Heat 1-1/2 tbsp sesame oil over medium-high heat.
Sauté 1 cup diced onions and 3 minced garlic cloves for about 3 minutes until onion is translucent, keeping mixing to avoid burning garlic.
Add 1 cup leftover rice and cook until heated through. Add salt to taste.
Whisk together 1-1/2 tbsp coconut aminos, 1/2 tbsp dark soy sauce, 1 tbsp tamari, 1-1/2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 tsp sriracha. Set aside.
Mix 1/2 tbsp cornstarch with 1/2 tbsp water to make a slurry. Set aside.
Sauté 1-1/4 cups thinly sliced onion over high heat until browned, about 10 minutes.
Add 1 can of rinsed and drained chickpeas and cook until browned, 3-4 minutes.
Add the sauce and slurry and cook until warmed through and sauce starts to thicken.
