Looking for a delicious and easy-to-make vegan dish that’s perfect for any occasion? Look no further than this Vegan Sticky Sesame Chickpeas recipe! With its flavorful sauce and simple ingredients, this dish is sure to become a staple in your meal rotation.
Why You’ll Love This Recipe?
- Great flavors: The combination of toasted sesame oil, tamari, and maple syrup creates a savory and slightly sweet sauce that coats the chickpeas beautifully.
- Quick prep time: With just a few simple steps, you can have this dish on the table in under 30 minutes.
- Perfect for meal prep: These Sticky Sesame Chickpeas taste even better the next day, making them ideal for meal prepping for a busy week ahead.
Ingredient Notes:
- Canned chickpeas: Provide a hearty and protein-rich base for this dish.
- Garlic: Adds a delicious savory flavor to the sauce.
- Avocado oil or olive oil: Used for sautéing the garlic.
- Tamari or soy sauce: Adds depth of flavor and umami.
- Maple syrup: Provides a touch of sweetness to balance out the savory flavors.
- Rice vinegar: Adds a tangy kick to the sauce.
- Tapioca starch: Thickens the sauce to create a sticky coating for the chickpeas.
- Vegetable broth: Adds moisture to the sauce and enhances the overall flavor.
- Red pepper flakes (optional): For those who like a bit of heat.
Step-by-Step Instructions:
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and sauté in a pan with oil until fragrant.
- Combine tapioca starch with vegetable broth and set aside.
- Whisk together soy sauce, sesame oil, maple syrup, rice vinegar, and ginger in the pan.
- Add tapioca mixture and chickpeas, stirring until well coated.
- Cook on low heat until the sauce thickens and becomes sticky.
- Remove from heat and let sit to absorb flavors.
- Serve with your choice of sides like steamed broccoli, quinoa, or rice.
Helpful Tips:
- For a thicker sauce, add more tapioca starch.
- Adjust sweetness by using less maple syrup or opting for a sugar alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan on the stove for best results.
Expert Tips for the Best Results:
- Use low sodium tamari or soy sauce to control the saltiness of the dish.
- Be patient when cooking the sauce to ensure it thickens properly.
- Customize the spice level by adjusting the amount of red pepper flakes.
Serving Suggestions:
These Vegan Sticky Sesame Chickpeas pair perfectly with steamed vegetables, brown rice, or a fresh salad. For a complete meal, serve with a side of quinoa and a glass of iced green tea.
Storage and Reheating Tips:
To keep the dish fresh, store leftovers in the fridge and reheat on the stove or in the microwave until warmed through. Add a splash of water or broth to revive the sauce if needed.
Frequently Asked Questions:
- Can I use regular soy sauce instead of tamari? Yes, you can, but ensure it’s low sodium for the best flavor.
- How can I make this dish gluten-free? Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Can I freeze these Sticky Sesame Chickpeas? While the texture may change slightly, you can freeze this dish for up to 2 months.
Conclusion:
Don’t miss out on trying this Vegan Sticky Sesame Chickpeas recipe that’s bursting with flavor and simple to make. Whether you’re a seasoned vegan cook or just starting out, this dish is sure to impress. Give it a try and let us know how it turns out!
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Vegan Sticky Sesame Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
Delicious vegan sticky sesame chickpeas cooked in a flavorful sauce with a hint of sweetness and served over your choice of grains and veggies.
Ingredients
Main Ingredients:
- 2 15 ounce cans chickpeas
- 3–4 large cloves garlic
- 1 tablespoon avocado oil or olive oil
- 1.5 tablespoons toasted sesame oil
- 1/3 cup low sodium tamari or soy sauce
- 3 tablespoons maple syrup
- 2 teaspoons rice vinegar
- 1/2 teaspoon ground ginger
- 1 tablespoon tapioca starch
- 1/4 cup low sodium vegetable broth or water divided
- 1/2 teaspoon red pepper flakes (optional for spice)
Instructions
- Drain and rinse chickpeas.
- Mince garlic, sauté with oil.
- Combine tapioca starch with vegetable broth.
- Whisk together soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and broth.
- Add in tapioca mixture, then chickpeas.
- Cook until sauce thickens, about 5 minutes.
- Remove from heat, let sit, and serve.
Notes
- The tapioca starch can be substituted with corn or arrowroot starch.
- Use low sodium soy sauce to avoid excessive saltiness.
- If the sauce doesn’t thicken, add more arrowroot powder.
- Maple syrup can be replaced with honey or sugar alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg