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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! view disclaimer
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Vegan Orange Chickpeas
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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