Vegan Sticky Sesame Chickpeas

Why You’ll Love This Recipe

• Quick and easy to prepare in just 15 minutes

• Vegan and gluten-free

• Packed with flavor and plant-based protein

• Can be served with various sides or used as a topping for bowls and salads

• A great way to use canned chickpeas

Ingredients

• 2 (15-ounce) cans chickpeas

• 3-4 large cloves garlic

• 1 tablespoon avocado oil or olive oil

• 1.5 tablespoons toasted sesame oil

• ⅓ cup tamari or soy sauce (use tamari for gluten-free)

• 2 tablespoons maple syrup

• 1 tablespoon grated ginger

• 2 tablespoons rice vinegar

• ¼ cup vegetable broth

• 2 tablespoons arrowroot powder (or cornstarch)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Drain and rinse the chickpeas until no bubbles remain, then set them aside.

2. Mince the garlic and sauté it in a pan with 1 tablespoon of oil until golden brown and fragrant.

3. In a bowl, whisk together the arrowroot powder and vegetable broth, then set aside.

4. Add the sesame oil, tamari, maple syrup, ginger, rice vinegar, and remaining vegetable broth to the pan with garlic, and whisk together.

5. Re-whisk the arrowroot mixture and add it to the pan, stirring well.

6. Cook over medium-low heat until the sauce begins to bubble, then add the chickpeas. Stir to coat the chickpeas in the sauce.

7. Continue cooking for about 5 minutes or until the sauce thickens and the chickpeas darken.

8. Turn off the heat and let the flavors meld for an additional 5 minutes.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• For a spicier version, add chili flakes or a dash of hot sauce to the sauce.

• Swap out the chickpeas for tofu, tempeh, or even cauliflower for a different twist.

• Use coconut aminos instead of tamari for a soy-free option.

• Try adding sautéed veggies like broccoli, spinach, or bell peppers to the dish for extra flavor and texture.

Storage/Reheating

Store the leftover chickpeas in an airtight container in the refrigerator for up to 3 days. To reheat, add them to a pan with a splash of vegetable broth or oil to prevent them from drying out and ensure the sauce remains sticky.

FAQs

1. Can I make this recipe gluten-free?

Yes! Use tamari instead of soy sauce to make the dish gluten-free.

2. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well.

3. Can I make this recipe ahead of time?

Yes, this dish is great for meal prep. It can be stored in the fridge for up to 3 days.

4. How can I make this dish spicier?

Add chili flakes or a dash of hot sauce to the sauce to increase the heat level.

5. Can I freeze the chickpeas?

While chickpeas can be frozen, the texture of the sauce may change slightly upon thawing.

6. Can I use a different sweetener than maple syrup?

Yes, you can substitute maple syrup with brown sugar, coconut sugar, or honey.

7. Is this recipe nut-free?

Yes, this recipe is nut-free.

8. How do I make the sauce thicker?

If the sauce isn’t thick enough, you can add more arrowroot powder or cornstarch mixed with a little water and cook until it thickens.

9. Can I add vegetables to this dish?

Yes, this recipe can easily be customized by adding vegetables like broccoli, spinach, or carrots.

10. Can I use fresh chickpeas instead of canned?

Yes, but you will need to cook dried chickpeas beforehand and ensure they are tender before using them in the recipe.

Conclusion

This Vegan Sticky Sesame Chickpeas recipe is an absolute winner. It’s easy, quick, and bursting with flavor. Whether you’re looking for a simple weeknight dinner, a delicious meal prep option, or a way to use up canned chickpeas, this dish will satisfy your taste buds. Plus, with endless variations and sides you can pair it with, it’s a recipe that’s both versatile and delicious.