• Margaret Hirsch

STICKY SESAME CHICKPEAS


These Sticky Sesame Chickpeas from my Hirsch's Vegan Cookbook are so flavourful and make the perfect entrée or even as a quick main meal!


INGREDIENTS • 2 Cans chickpeas • 3-4 Large cloves garlic • 15ml Avocado oil or olive oil • 80ml Soy sauce • 45ml Maple syrup • 10ml Rice vinegar • 2.5ml Ground ginger or 10ml Fresh grated ginger • 60ml Low sodium vegetable broth water (divided) • 15ml White sesame seeds

INSTRUCTIONS

  • Drain and rinse the chickpeas and set aside.

  • 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.

  • Sauté for a few minutes or until the garlic is fragrant.

  • In a small bowl combine the vegetable broth and mix.

  • To the sauté pan with the garlic, add in the low sodium soy sauce, maple syrup, rice vinegar, ginger, sesame seeds and the vegetable broth. Whisk together.

  • When bubbles start to form, add in the chickpeas and stir until they are well coated.

  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.

  • Remove from the heat and let sit to allow the chickpeas to absorb the flavour.

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Much Love,

Margaret Hirsch

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