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Vegan Orange Chickpeas
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Ingredients:
| 1 Can Chickpeas, drained and rinsed |
| 1 Cup Fresh Squeezed Orange Juice, from 2 large oranges |
| 2-3 Garlic Cloves, minced |
| 2-3 Tsp Fresh Ginger, grated |
| 2 Tbsp Olive Oil |
| 2 Tbsp Maple Syrup |
| 3 Tbsp Tamari |
| 1 Tbsp Rice Vinegar |
| 2 Tsp Hot Sauce, add more to taste |
| 1 1/2 Tbsp Cornstarch |
| 2 Tbsp Water |
| 2-3 Tbsp Orange Zest, from 2 large oranges |
| Steamed Broccoli, for serving |
| White or Brown Rice, for serving |
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. Grate the ginger. Juice and zest the oranges.
- Heat oil in a saucepan over medium-low heat. Add the garlic and ginger and sauté until fragrant.
- Add the orange juice, maple syrup, tamari, rice vinegar, and hot sauce. Whisk to combine.
- In a small bowl, combine the cornstarch and water. Add to the saucepan and whisk to combine.
- Once a slow boil starts, add the chickpeas and orange zest, 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. Enjoy!
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