Ingredients

The following ingredients have 4 Servings
  • 2 cans chickpeas
  • 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 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
  • 4 tbsp low sodium vegetable broth water (divided)
  • 1/2 tsp red pepper flakes (optional for spice)

Instruction

  • Drain and rinse the chickpeas and set aside. 
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant. 
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • 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 arrowroot 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 flavor. 
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!