Sesame Chickpeas

配料

2 cans 15 oz each chickpeas, drained and rinsed

2 cloves garlic minced

1/2 cup water

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon cornstarch

1 tablespoon rice vinegar

1 tablespoon maple syrup

1 tablespoon minced or grated fresh ginger*

1 tablespoon sesame seeds for garnish

Green onions chopped (for garnish)

Cooked rice or quinoa optional, for serving

Stir fried veggies (such as broccoli or peppers) optional, for serving

步骤

In a small bowl, whisk together water, soy sauce, sesame oil, cornstarch, rice vinegar, maple syrup, and minced ginger. Set aside.

1/2 cup water, 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon minced or grated fresh ginger*

Heat a large skillet or wok over medium-high heat. Add in an extra dash of sesame oil. Add the chickpeas with the minced garlic to the pan and sauté for 2-3 minutes until the garlic becomes fragrant and chickpeas are warmed.

2 cans, 2 cloves garlic

Turn the heat down to medium. Pour the prepared sauce over the chickpeas. Stir well to coat the chickpeas evenly in the sauce. Bring it to a simmer and cook for 2-3 minutes, allowing the sauce to thicken.

1 tablespoon sesame seeds, Green onions

Serve the sesame ginger chickpeas over cooked rice or quinoa with stir fried veggies. Garnish with sesame seeds and chopped green onions.