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
Units
Scale
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