Chickpea Stir-Fry with Fragrant Garlicky Rice
Ingredients
- 1-1/2 tbsp sesame oil
- 1 cup leftover rice
- 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
- 1-1/4 cups thinly sliced onion
- 1 can chickpeas (rinsed and drained)
Preparation
For the rice: ✅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
Keep mixing so garlic doesn’t burn
Add 1 cup leftover rice (from refrigerator) and cook until rice is heated through
Add salt to taste
Chickpeas: Whisk sauce: 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
Set aside
Mix 1/2 tbsp cornstarch with 1/2 tbsp water
Set slurry aside
Sauté 1-1/4 cups thinly sliced onion over high heat until browned, about 10 minutes
Add 1 can chickpeas (rinsed and drained) and cook until chickpeas are browned (3-4 minutes)
Add sauce and slurry and cook until warmed through and sauce just starts to thicken