There’s something undeniably satisfying about a warm bowl of curry, especially when it’s packed with flavor and nourishing ingredients. This easy vegan chickpea curry is a delightful dish that combines the rich aromas of spices with the hearty texture of chickpeas. Perfect for a quick weeknight meal, it’s both comforting and nutritious. Whether you’re a seasoned plant-based eater or just looking to try something new, this recipe is sure to become a favorite in your home.
Steps
- Rinse and drain the chickpeas thoroughly, ensuring no bubbles remain, and set them aside. Mince the garlic finely using a garlic press and sauté it in a pan with a tablespoon of oil until it becomes golden and aromatic.
- In a small bowl, mix together arrowroot powder and 2 tablespoons of vegetable broth, stirring until smooth with no clumps, and set aside. This mixture will be used to thicken the sauce later.
- Add sesame oil, tamari (or soy sauce), maple syrup, ginger, rice vinegar, and remaining vegetable broth to the pan with garlic, and whisk well to combine.
- Re-whisk the arrowroot mixture to ensure it remains smooth, then add it to the pan with the rest of the sauce ingredients. Stir continuously until the mixture begins to bubble.
- Once bubbling, stir in the chickpeas, folding them into the sauce until they are evenly coated. Continue cooking over medium/low heat as the sauce thickens and the chickpeas darken, absorbing the flavors.
- After about 5 minutes, or once the sauce has thickened considerably, remove the pan from heat and let it sit for an additional 5 minutes to allow flavors to meld together. Serve with your choice of rice, quinoa, or vegetables.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon avocado or olive oil
- 2 cloves garlic, minced
- 2 tablespoons vegetable broth (plus additional for reheating if needed)
- 2 tablespoons low sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (or honey, brown sugar, or coconut sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon tapioca starch (or arrowroot or cornstarch)
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. To ensure the entire recipe remains gluten-free, use tamari instead of soy sauce if you have a gluten intolerance.
- What sweetener works best in sesame sauce?
- Maple syrup or honey are great options for sweetening sesame sauce, providing a balanced flavor. You can also use brown sugar or coconut sugar. If you prefer a lower-sugar version, reduce the sweetener to 1-2 tablespoons, but it’s not recommended to omit it entirely as it aids in making the sauce sticky and flavorful.
- How should I store leftover sesame chickpeas?
- Once prepared, store the sesame chickpeas in the refrigerator for up to three days. To reheat, add them to a pan with a splash of vegetable broth or oil to maintain their saucy consistency.
- Can I use a different thickening agent instead of arrowroot powder?
- Yes, you can substitute arrowroot powder with other thickening agents like tapioca starch or cornstarch if preferred.
- What are some serving suggestions for sesame chickpeas?
- Serve sesame chickpeas over rice with steamed broccoli and garnished with scallions or chives. They also pair well with quinoa, bok choy, or sautéed spinach, and can be used as a sauce for other proteins like tofu or chicken.
Tips
- Use a Garlic Press for Even Flavor: Finely mince your garlic using a garlic press to ensure it is evenly distributed throughout the sauce, avoiding any large chunks that might overpower the dish.
- Opt for Low Sodium Tamari: To keep the dish from becoming too salty, use low sodium tamari if you’re avoiding gluten. Regular soy sauce can be used if gluten is not a concern, but make sure to adjust the salt content accordingly.
- Ensure Proper Sauce Thickness: If the sauce hasn’t thickened after 10-15 minutes, try adding an extra two teaspoons of arrowroot powder or another thickening agent like corn or tapioca starch to achieve the desired consistency.
- Customize Sweetness to Your Taste: While maple syrup is recommended, you can substitute it with honey, brown sugar, or coconut sugar. For a lower sugar option, reduce the sweetener to 1-2 tablespoons instead of 3, but avoid omitting it entirely as it balances the flavors and helps create the sticky texture.
Equipment
- Garlic Press – For finely mincing garlic.
- Whisk – To mix the ingredients and ensure no clumps in the sauce.
- Sauté Pan – Essential for cooking the garlic and chickpeas with the sauce.
- Small Mixing Bowl – For combining the tapioca starch with vegetable broth.
- Measuring Spoons – To accurately measure ingredients like oil, soy sauce, and syrup.
