Sticky Sesame Chickpea
Course: DinnerCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
685
kcalThis 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 3 chickpeas, cooked
4 cloves 4 garlic
1 tbsp 1 olive oil
1 1/2 tbsp 1 1/2 toasted sesame oil
1/3 cup 1/3 low sodium soy sauce
3 tbsp 3 maple syrup
2 tsp 2 rice vinegar
1/2 tsp 1/2 ground ginger or 2 tsp fresh grated ginger
1 tbsp 1 tapioca flour
4 tbsp 4 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
- Garnish with sesame seeds (optional)
- Recipe by Eat with Clarity.
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Can I sub cornstarch for the tapioca flour?
Hi, Beth. Absolutely!
10/10. Newly vegan and this was easy and delicious
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.
That’s awesome to hear, Amaris!
I tried it and now it’s one of my new favorite things to eat!
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.
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.
Very delicious, Loved the ginger
Thank you, Meagan!
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.
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.
so yummy! so simply to make and really filling, I’d definitely reccomend it! <3
Thanks, Molly!
So delicious and so easy! This meal is definitely going to become a staple!
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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