VEGAN STICKY SESAME CHICKPEA RECIPE

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• 2 cans chickpeas
• 4 cloves garlic
• 1 tbsp avocado oil or olive oil
• 1.5 tbsp toasted sesame oil
• 1/3 cup tamari or soy sauce
• 3 tbsp maple syrup
• 2 tsp rice vinegar
• 1/3 tsp ground ginger
• 1 tbsp arrowroot powder
• 4 tbsp vegetable broth or water, divided

1. Drain and rinse the chickpeas and set aside.
2. Mince the garlic and add to a sauté pan with the avocado or
   olive oil. I suggest using a garlic press so it’s very finely minced and you
   don’t end up with any large pieces in the sauce.
3. Sauté for a few minutes or until the garlic is very
   fragrant.
4. In a small bowl combine the arrowroot powder and 2 tbsp of
   the vegetable broth and mix until no clumps remain. Set aside.
5. 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.
6. Add in the arrowroot mixture and stir.
7. When bubbles start to form, add in the chickpeas and stir
   until they are well coated.
8. Cook on low heat until the sauce becomes thick and sticky,
   about 5 minutes. stirring occasionally.
9. Remove from the heat and let sit to allow the chickpeas to
   absorb all of the flavor.
10. Serve with steamed broccoli, quinoa, or rice and enjoy!

This article and recipe adapted from this site

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