Looking for a quick and delicious dinner idea? This chickpea dish is perfect for busy weeknights.
With minimal prep and simple ingredients, you can whip up a satisfying meal in no time. Packed with flavor and protein, this recipe is sure to become a staple in your kitchen.
Let’s get cooking!
Steps
- Start by draining and rinsing the chickpeas thoroughly, ensuring no bubbles remain, and set them aside. Mince the garlic using a garlic press for a fine texture, and sauté it in a pan with avocado or olive oil until it turns a golden brown and releases a strong aroma.
- In a separate bowl, mix tapioca starch with half of the vegetable broth, stirring until smooth and without lumps; set this mixture aside. Add low-sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the remaining vegetable broth to the pan with the sautéed garlic, and whisk all ingredients together.
- Add the tapioca starch mixture to the pan, stirring to combine with the other ingredients. Allow the mixture to cook over medium-low heat until bubbles form.
- Once bubbling, incorporate the chickpeas into the pan and stir to coat them evenly in the sauce. Continue cooking on low heat, stirring occasionally, until the sauce becomes thick and sticky, approximately 5 minutes.
- Remove the pan from heat and let it sit for a few minutes to allow the chickpeas to absorb the flavors thoroughly. Serve the chickpeas with steamed broccoli, quinoa, or rice for a complete meal.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon avocado or olive oil
- 2 cloves garlic, minced
- 2 tablespoons tapioca starch (or another thickening agent like corn or arrowroot starch)
- 4 tablespoons vegetable broth, divided
- 3 tablespoons low sodium soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sesame oil
- 3 tablespoons maple syrup (or substitute with honey, brown sugar, or coconut sugar)
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- Steamed broccoli
- Cooked quinoa or rice
Nutritional Values
Calories: 1284kcal | Carbohydrates: 196g | Protein: 46g | Fat: 38.4g | Sodium: 3200mg | Fiber: 42g | Sugar: 36g
FAQ
- Are chickpeas naturally gluten-free?
- Yes, chickpeas, also known as garbanzo beans, are naturally gluten-free. This recipe is also gluten-free, provided you use tamari instead of regular soy sauce if you have a gluten intolerance.
- What sweeteners can be used in the sesame sauce?
- The sesame sauce can be sweetened with maple syrup, honey, brown sugar, or coconut sugar. If you’re looking to reduce sugar, you can use 1-2 tablespoons instead of 3, but removing it entirely might affect the sauce’s stickiness and flavor balance.
- How should I store leftover sesame chickpeas?
- Store any leftover sesame chickpeas in the refrigerator for up to three days. When reheating, add a splash of vegetable broth or oil to regain the saucy texture.
- What can I serve with vegan sesame chickpeas?
- These chickpeas pair well with rice, quinoa, steamed broccoli, sautéed spinach, bok choy, or as part of a stir fry. They’re also versatile enough to be added to dishes like noodles or buddha bowls.
- Can I substitute any ingredients if needed?
- Yes, you can substitute tapioca starch with corn or arrowroot starch. You can also use regular soy sauce instead of tamari if gluten is not a concern, and you may swap maple syrup with honey or another sweetener of your choice.
Tips
- Use a Garlic Press: To ensure the garlic is finely minced and well incorporated into the sauce, consider using a garlic press. This helps avoid larger pieces that might overpower the dish.
- Choose the Right Thickening Agent: If you don’t have tapioca starch on hand, feel free to substitute it with corn or arrowroot starch to achieve the desired sauce consistency.
- Opt for Low Sodium Tamari: To keep the dish from becoming overly salty, especially if you need it to be gluten-free, use low sodium tamari instead of regular soy sauce.
- Adjust Sweetness to Taste: You can substitute maple syrup with honey, brown sugar, or coconut sugar, and if you’re aiming for a lower sugar option, reduce the sweetener to 1-2 tablespoons.
Equipment
- Garlic Press – for finely mincing the garlic.
- Whisk – for mixing the sauces and ingredients thoroughly.
- Non-stick Sauté Pan – for cooking the chickpeas and sauce without sticking.
- Small Mixing Bowl – for combining the arrowroot/tapioca starch with vegetable broth.
