Description
A delicious and easy-to-make vegan recipe featuring chickpeas coated in a sticky, flavorful sesame sauce, perfect for a healthy and satisfying meal served over rice or quinoa.
Ingredients
Scale
Sauce and Base
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Main Ingredient
- 1 1/2 cups cooked chickpeas, drained and rinsed
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
To Serve
- Cooked rice or quinoa, for serving
Instructions
- Sauté Aromatics: Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
- Prepare Sauce: In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Pour the mixture into the skillet with the aromatics.
- Simmer Sauce: Bring the sauce to a simmer and let it cook for about 2-3 minutes to thicken slightly.
- Thicken Sauce: Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce has thickened to a sticky consistency.
- Cook Chickpeas: Add the cooked chickpeas to the skillet and stir well to coat them evenly with the sticky sesame sauce. Cook for an additional 3-4 minutes, allowing the chickpeas to heat through.
- Add Garnish: Sprinkle the sesame seeds over the chickpeas and mix well to combine.
- Serve: Serve the sticky sesame chickpeas over a bed of cooked rice or quinoa, garnished with sliced green onions.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can substitute maple syrup with agave nectar or brown rice syrup for different sweetness.
- Make sure chickpeas are well-drained to avoid watery sauce.
- This dish pairs well with steamed vegetables for a complete meal.
