I love this versatile recipe! It literally takes 15 minute and is packed with protein and nutrients while being so inexpensive, yet filling! The sauce can be replicated and used on many other things. From chickpeas, to tempeh, tofu, salmon, noodles, cauliflower, you name it! This recipe is loaded with flavor, and certain to be a bit with the family.

INGREDIENTS:

2 cans chickpeas (chickpeas and garbanzo beans are the same item)
3-4 large cloves garlic
1 tbsp avocado oil (or olive oil)
1.5 tbsp toasted sesame oil
1/3 cup low sodium tamari (or liquid aminos or soy sauce)
3 tbsp maple syrup
2 tsp rice vinegar
1/2 tsp ground ginger or 2 tsp fresh grated ginger
1 tbsp arrowroot powder (or cornstarch)
4 tbsp low sodium vegetable broth (or water)

TO START:

-Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.
-Mince the garlic (I use this mincer) and add to a saute pan with 1 tbsp avocado oil. Saute until the garlic is slightly golden brown and very fragrant.
-Whisk together the arrowroot powder (you can substitute for corn starch if you do not have arrowroot powder) and 2 tbsp vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can use water instead, but I prefer the broth for added flavor.

TO THE PAN:

-Add the sesame oil, tamari, maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together.
-Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.
-Cook over medium/low heat until the mixture starts to bubble.
-Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.
-The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is thick.
-After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

TO SERVE:

I place over microwavable jasmine rice and serve with sautéed broccoli! Add any or all of the following to top: sesame seeds, scallions, chives, or red pepper flakes for added heat. It can also be served over quinoa, or with bok chow, sautéed spinach. There really is no going wrong! Remember to tag me on Instagram with your creations (@strollinginthesuburbs)!