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Vegan Sesame Chickpeas
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Ingredients:
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| 1 Can Chickpeas, drained and rinsed+ Add to Shopping List |
| 3-4 Garlic Cloves, minced+ Add to Shopping List |
| 2 Tbsp Avocado Oil+ Add to Shopping List |
| 1 1/2 Tbsp Toasted Sesame Oil+ Add to Shopping List |
| 1/3 Cup Tamari or Low Sodium Soy Sauce+ Add to Shopping List |
| 3 Tbsp Maple Syrup+ Add to Shopping List |
| 2 Tsp Rice Vinegar+ Add to Shopping List |
| 1 Tsp Ground Ginger+ Add to Shopping List |
| 1/2 Tsp Red Pepper Flakes+ Add to Shopping List |
| 1 Tbsp Arrowroot Powder+ Add to Shopping List |
| 4 Tbsp Vegetable Broth, divided+ Add to Shopping List |
| Sesame Seeds, for garnish+ Add to Shopping List |
| Steamed Broccoli, for serving+ Add to Shopping List |
| White Rice, for serving+ Add to Shopping List |
Directions:
- Cook the rice according to package instructions.
- Cook the broccoli according to package instructions. Frozen broccoli in the microwave bag works well.
- Drain and rinse the chickpeas. Mince the garlic.
- Heat oil in a saucepan over medium-low heat. Add the garlic and sauté until fragrant.
- Add the tamari, sesame oil, maple syrup, rice vinegar, ground ginger, red pepper flakes, and 2 Tbsp vegetable broth. Whisk to combine.
- In a small bowl, combine the arrowroot powder with 2 Tbsp vegetable broth. Add to the saucepan and whisk to combine.
- Once a slow boil starts, add the chickpeas, and stir to coat.
- Reduce the heat to low and heat for about 5 minutes to allow the mixture to thicken and the chickpeas to absorb some of the flavor.
- Serve warm on a bed of rice with a side of steamed broccoli. Garnish with sesame seeds. Enjoy!
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