Vegan Sticky Sesame Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 15 ounce cans chickpeas

3-4 large cloves garlic

1 tablespoon avocado oil or olive oil

1 ½ 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 water (divided)

1/2 teaspoon red pepper flakes (optional for spice)

Directions

rinse chickpeas

Drain and rinse the chickpeas and set aside.

saute garlic

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.

saute

Sauté for a few minutes or until the garlic is very fragrant.

make sauce

In a small bowl combine the tapioca starch and half of the vegetable broth and mix until no clumps remain. Set aside.

saute

To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.

add thickener

Add in the tapioca mixture and stir.

add chickpeas

When bubbles start to form, add in the chickpeas and stir until they are well coated.

simmer

Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.

let sit

Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.

serve

Serve with steamed broccoli, quinoa, or rice.

Nutrition

• Serving Size: 1 bowl
• Calories: 321 kcal
• Total Fat: 9.6 g
• Sodium: 800 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 10.5 g
• Total Sugars: 9 g
• Protein: 11.5 g