Vegan Sticky Sesame Chickpeas

Ingredients

• 2 cans chickpeas
• 3-4 large cloves garlic
• 1 tbsp avocado oil or olive oil
• 1.5 tbsp toasted sesame oil
• ⅓ cup low sodium tamari or soy sauce
• 3 tbsp maple syrup
• 2 tsp rice vinegar
• ½ tsp ground ginger or 2 tsp fresh grated ginger
• 1 tbsp arrowroot powder
• 4 tbsp low sodium vegetable broth water (divided)
• ½ tsp red pepper flakes (optional for spice)

Instructions

• 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!