• 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

Method

• Step 1

  Start with cleaning the can chickpeas, drain, and rinse the chickpeas until no bubble remains, and set it aside.

• Step 2

  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.

• Step 3

  Take a small bowl and mix cornstarch or arrowroot powder and 2 tbsp water or vegetable broth and mix properly until no lumps remain.

• Step 4

  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.

• Step 5

  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.

• Step 6

  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.