Sticky Sesame Chickpea

chickpea recipes, chickpea Chinese, how to cook chickpea

Sticky Sesame Chickpea

4 from 28 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

685

kcal

This restaurant style chickpeas recipe is perfect for an easy after work dinner. They are packed with flavor and plant protein so you’ll be full and your tastebuds will be satisfied.

Ingredients

  • 3 cups chickpeas, cooked

  • 4 cloves garlic

  • 1 tbsp olive oil

  • 1 1/2 tbsp toasted sesame oil

  • 1/3 cup low sodium soy sauce

  • 3 tbsp maple syrup

  • 2 tsp rice vinegar

  • 1/2 tsp ground ginger or 2 tsp fresh grated ginger

  • 1 tbsp tapioca flour

  • 4 tbsp low sodium vegetable broth water (divided)

Preparation

  • Cook chickpeas according to package directions.
  • In a small bowl combine the tapioca flour and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • Mince the garlic and add to a sauté pan with olive oil. Sauté for a few minutes or until fragrant.
  • To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the tapioca mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavors.
  • Serve with steamed broccoli and brown rice.
  • Enjoy!

Notes

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22 Comments on “Sticky Sesame Chickpea

        • Oh, so happy to hear that Mia! Thank you for the kind comment.

      • So flavorful, super quick and budget-friendly ! My husband loved this as well as my picky 2-year old son.

      • where do you find the chickpeas with cooking directions?? can i used canned chickpeas??

        • You may absolutely use canned chickpeas. I just prefer dry chickpeas. The chickpeas should have instructions for how to cook on the package but please feel free to use canned.

  1. This was so good! Next time I’ll double it because I bet it’s great leftover!

    • Thank you, Taylor! It is perfect for leftovers. I just finished mine the other day.

  2. Taste amazing! My sauce was runny and not sticky but I’m not sure why still really good though!

    • Hmm, the tapioca flour (or cornstarch) is what’s going to help get that consistency. I’m glad you enjoyed it though. Thank you for trying out the recipe and leaving a review – very much appreciated.

  3. These were SO delish! Will absolutely be making these again. Were they 685 calories per serving or 685 for the total recipe?

    • Hi Lauren, oh I’m so glad you enjoyed it. Great question all my recipes are calorie estimates and they are per serving.

  4. so yummy! so simply to make and really filling, I’d definitely reccomend it! <3

  5. This is one of my favourite quick suppers. I make this all the time now, so thank you for the recipe! A note for anyone who doesn’t buy light sodium soya sauce, I do half soya sauce half water and it works well.

    • Oh, it’s a pleasure. The original recipe creator is tagged below.

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