Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3–4 large cloves garlic, minced
- 1 tbsp avocado or olive oil
- 1.5 tbsp toasted sesame oil
- 1/3 cup low sodium tamari or soy sauce
- 3 tbsp maple syrup
- 2 tsp rice vinegar
- 1/2 tsp ground ginger
- 1 tbsp tapioca starch
- 1/4 cup low sodium vegetable broth or water, divided
- 1/2 tsp red pepper flakes (optional)
Instructions
- Drain and rinse chickpeas; set aside.
- Mince garlic and sauté in avocado or olive oil over medium heat until fragrant.
- Mix tapioca starch with half the vegetable broth; set aside.
- Add tamari, sesame oil, maple syrup, rice vinegar, ginger, and remaining vegetable broth to pan; whisk together.
- Stir in tapioca mixture; once bubbles form, add chickpeas and coat well.
- Cook on low heat until sauce thickens and becomes sticky, about 5 minutes, stirring occasionally.
- Remove from heat and let sit to absorb flavor. Serve with steamed broccoli, quinoa, or rice.
Notes
- Tapioca starch can be substituted with corn or arrowroot starch.
- Use tamari for gluten-free option; regular soy sauce works too.
- If sauce does not thicken after 10–15 minutes, add 2 tsp arrowroot powder.
- Maple syrup can be substituted with honey or other sweeteners; adjust for lower sugar if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 321
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 9.6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10.5 g
- Protein: 11.5 g
- Cholesterol: 0 mg