Vegan Sticky Sesame Chickpeas
Ingredients
- 2 cans chickpeas
- 3 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
Preparation
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!
Notes: 1
Arrowroot powder can be subbed for any other thickening agent such as corn or tapioca starch
However, i prefer arrowroot and think it yields the best results
Tamari is the gluten free version of soy sauce, but regular soy sauce will also work
If you are gluten free, just ensure you use tamari
If the sauce does not thicken properly after 10-15 minutes, add in an additional tablespoon of arrowroot powder
Once prepared, this recipe will store in the fridge for about 5 days
