Everyone needs a go-to meal they can make with a can of chickpeas. This pantry-friendly dish has a maple-sweetened garlic and ginger sauce you’ll want to put on everything. We love serving this with rice, but could be served with your favorite noodles for a spin on sesame noodles! This recipe is featured in our Special Edition Meal Plan celebrating Asian American and Pacific Islander Heritage Month.
- 2 28 ounce cans chickpeas, rinsed
- 6 cloves minced garlic
- 1/ 2 tablespoons chopped ginger
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 6 tablespoons vegetable broth
- 1/ 2 cup soy sauce or tamari
- 1 1/ 2 tablespoon cornstarch or arrowroot powder
- 3 tablepoons honey or maple syrup
Start with cleaning the can chickpeas, drain, and rinse the chickpeas until no bubble remains, and set it aside.
Heat a saucepan over low to medium heat and add olive oil. And add minced garlic, and ginger, saute for a few minutes or until fragrant.
Take a small bowl and mix cornstarch or arrowroot powder and 2 tbsp water or vegetable broth and mix properly until no lumps remain.
Now add soy sauce and sesame oil to the saucepan with the garlic, maple syrup or honey, rice vinegar, and add 3 tablespoons of vegetable broth and whisk everything together.
Stir the arrowroot mixture into the saucepan and combine everything together. Simmer the sauce over a low flame and when the bubble starts to form, add the drained chickpeas and stir until they are properly coated.
Cook the sticky sesame sauce and chickpeas on low heat until the sauce becomes to thicken up a bit for about 5 to 8 minutes. Stir the mixture. Now, turn off the heat and let the chickpeas sit in the sticky sesame sauce to allow the chickpeas to soak up all the flavor.