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Vegan Sticky Sesame Chickpeas

A quick and flavorful one-pan dish combining chickpeas with garlic, sesame, and a touch of maple syrup, perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 15 ounces each 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

Method
 

Preparation
  1. Drain and rinse the chickpeas thoroughly and set them aside.
  2. Mince the garlic and sauté it with 1 tablespoon of oil over medium heat until fragrant and golden brown.
  3. In a small bowl, whisk together the arrowroot powder and 2 tablespoons of vegetable broth. Set aside.
Cooking
  1. Add sesame oil, tamari, maple syrup, rice vinegar, ginger, and the remaining vegetable broth to the pan. Whisk to combine.
  2. Re-whisk the arrowroot mixture to prevent clumping, then add it to the pan. Stir well.
  3. Cook the sauce over medium/low heat until it begins to bubble.
  4. Add the chickpeas and stir gently until well coated with the sauce. Let it cook for about 5 minutes, allowing the sauce to thicken and the chickpeas to absorb those delicious flavors.
  5. Turn off the heat, letting the dish sit for 5 minutes to meld the flavors together.
  6. Serve over rice, quinoa, or steamed veggies for a complete meal.

Notes

For additional crunch, toss in some toasted sesame seeds or cashews just before serving. You can substitute maple syrup with agave nectar and use cornstarch if you don't have arrowroot powder. For some spice, add a teaspoon of red pepper flakes.