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Vegan Sticky Sesame Chickpeas

This Vegan Sticky Sesame Chickpeas recipe combines sweet and savory flavors to create a deliciously sticky dish that’s perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 3-4 large cloves garlic, minced
  • 1 tablespoon avocado oil or olive oil
  • 1.5 tablespoons toasted sesame oil
  • ⅓ cup tamari or soy sauce Use tamari for gluten-free version
  • 2 tablespoons maple syrup Substitute with agave or honey if not strictly vegan
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh grated ginger
  • ¼ cup vegetable broth Divided for sauce preparation
  • 1 tablespoon arrowroot powder or cornstarch

Method
 

Preparation
  1. Drain and rinse the chickpeas thoroughly and set them aside.
  2. Mince the garlic and sauté it with 1 tablespoon of oil over medium heat until fragrant and golden brown.
  3. In a small bowl, whisk together the arrowroot powder and 2 tablespoons of vegetable broth. Set aside.
Cooking
  1. Add sesame oil, tamari, maple syrup, rice vinegar, ginger, and the remaining vegetable broth to the pan. Whisk to combine.
  2. Re-whisk the arrowroot mixture to prevent clumping, then add it to the pan. Stir well.
  3. Cook the sauce over medium/low heat until it begins to bubble.
  4. Add the chickpeas and stir gently until well coated with the sauce. Let it cook for about 5 minutes, allowing the sauce to thicken and the chickpeas to absorb the flavors.
  5. Turn off the heat, letting the dish sit for 5 minutes to meld the flavors together.
  6. Serve over rice, quinoa, or steamed veggies for a complete meal.

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days. This dish tastes even better the next day. For longer storage, freeze for up to three months. Reheat in the microwave or on the stove until warm.