Easy, flavorful, and packed with plant protein, these sesame chickpeas are a quick and healthy dinner the whole family will love.
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado oil.
- 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 tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
- Add in the arrowroot mixture and stir.
- Cook on low heat for a few minutes.
- 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 5-10 minutes.
- Serve with steamed broccoli, quinoa, or rice.
Arrowroot powder can be subbed for any other thickening agent such as corn or tapioca starch. However, I prefer arrowroot and think it yields the best results.
Tamari is the gluten free version of soy sauce, but regular soy sauce will also work. If you are gluten free, just ensure you use tamari.
If the sauce does not thicken properly after 10-15 minutes, add in an additional tablespoon of arrowroot powder.
I buy most of these ingredients from Thrive Market to save money.
The avocado oil can be subbed for olive oil.
Once prepared, this recipe will store in the fridge for about 5 days.
The maple syrup can be subbed for honey if desired.
Keywords: chickpeas, sesame chickpeas, easy vegan dinner, chickpea recipe