Vegan Sticky Sesame Chickpeas
A quick and easy vegan dish featuring chickpeas in a sticky, flavorful sesame sauce, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 cans 15 ounces each of chickpeas, drained and rinsed
- 3-4 large cloves garlic, minced
- 1 tablespoon avocado oil or olive oil
- 1.5 tablespoons toasted sesame oil
- ⅓ cup tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- ¼ cup vegetable broth
- 1 tablespoon arrowroot powder or cornstarch
Instructions
Preparation
- Drain and rinse the chickpeas thoroughly, and set them aside.
- Mince the garlic and sauté it with 1 tablespoon of oil over medium heat until fragrant and golden brown.
- In a small bowl, whisk together the arrowroot powder and 2 tablespoons of vegetable broth. Set aside.
Cooking
- Add the sesame oil, tamari (or soy sauce), maple syrup, rice vinegar, ginger, and remaining vegetable broth to the pan. Whisk to combine.
- Re-whisk the arrowroot mixture to prevent clumping, then add it to the pan. Stir well.
- Cook the sauce over medium/low heat until it begins to bubble.
- Add the chickpeas and stir gently until well coated with the sauce. Allow it to cook for about 5 minutes until the sauce thickens and the chickpeas absorb the flavors.
- Turn off the heat and let the dish sit for 5 minutes to let the flavors meld.
Serving
- Serve over rice, quinoa, or steamed veggies for a complete meal.
Notes
Adjust sweetness with more maple syrup, add veggies like bell peppers for crunch, and make it spicy with red pepper flakes or sriracha. For creaminess, try adding coconut milk at the end.