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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