Sticky Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 tbsp toasted sesame oil

3 cloves garlic minced

2 tsp minced ginger or ~1/2 tsp ginger powder (optional but adds flavor)

1/3 cup soy sauce (or tamari for gf option* See note)

2 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp cornstarch + 2 tbsp cool water (mixed in a small bowl*)

2 tsp sriracha - optional

2 cans chickpeas (15 oz cans) (drained and rinsed)

1-2 tbsp water

basmati rice or rice of your preference

cooked broccoli

julienned carrots

diced avocado

sesame seeds for topping (optional)

diced green onion or cilantro for topping (optional)

Directions

Make your marinade: In a large pan, add your oil with minced garlic over a low-medium heat. Cook for 2-3 minutes until slightly browned. Add in rest of the sticky marinade ingredients except chickpeas. Stir constantly for 1-2 minutes until it begins to thicken (but not gloopy!). Tip: Keep your heat on low/med. The sauce will thicken very fast from the cornstarch and burns easily on higher heats.

Make the sticky chickpeas: Add in chickpeas and a splash of 1-2 tbsp of water and stir to combine. Cook for about 3-4 minutes until the sauce thickens and the chickpeas obtain a "sticky" texture.

Assemble: Grab a shallow bowl. Serve your sticky chickpeas with rice add your rice first, then veggies, then sticky chickpeas. Top with avocado, sesame seeds, and green onion or cilantro for garnish. Enjoy!