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Vegan Sticky Sesame Chickpeas Recipe

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4.3 from 12 reviews

A quick and flavorful vegan recipe featuring chickpeas cooked in a sticky, savory sesame sauce. This dish combines garlic, toasted sesame oil, tamari, and maple syrup to create a deliciously sweet and tangy glaze that's perfect served over steamed vegetables or grains. Ready in just 15 minutes, it’s an easy, nutritious meal for any day of the week.

Ingredients

Chickpeas

  • 2 15-ounce cans chickpeas

Sauce & Seasonings

  • 3-4 large cloves garlic
  • 1 tablespoon avocado oil or olive oil
  • 1.5 tablespoons toasted sesame oil
  • 1/3 cup low sodium tamari or soy sauce
  • 3 tablespoons maple syrup
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon ground ginger
  • 1 tablespoon tapioca starch
  • 1/4 cup low sodium vegetable broth or water (divided)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse Chickpeas: Drain and thoroughly rinse the canned chickpeas under cold water, then set them aside to drain well.
  2. Sauté Garlic: Mince the garlic cloves finely. Heat the avocado or olive oil in a sauté pan over medium heat, then add the minced garlic to the pan.
  3. Cook Garlic: Sauté the garlic for a few minutes until it becomes very fragrant but not burnt, stirring frequently to avoid browning too much.
  4. Prepare Sauce Thickener: In a small bowl, combine the tapioca starch with half of the vegetable broth (approximately 2 tablespoons). Whisk them together until there are no lumps and set the mixture aside.
  5. Make Sauce: To the pan with garlic, add the tamari or soy sauce, toasted sesame oil, maple syrup, rice vinegar, ground ginger, and the remaining 2 tablespoons of vegetable broth. Whisk everything together well to combine.
  6. Add Thickener: Pour the tapioca starch mixture into the pan and stir continuously to integrate it smoothly into the sauce.
  7. Add Chickpeas: As the sauce begins to bubble gently, add the rinsed chickpeas to the pan. Stir well so that each chickpea is evenly coated with the sticky sauce.
  8. Simmer: Reduce the heat to low and cook the chickpeas in the sauce for about 5 minutes, stirring occasionally to prevent sticking, until the sauce thickens and becomes sticky.
  9. Rest: Remove the pan from heat and allow the chickpeas to sit for a few minutes so they can absorb the flavors of the sauce.
  10. Serve: Serve the sticky sesame chickpeas warm alongside steamed broccoli, quinoa, or rice for a complete and satisfying meal.

Notes

  • Use low sodium tamari or soy sauce to keep the sodium content moderate.
  • Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
  • For gluten-free option, ensure tamari is certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Tapioca starch is used as a thickening agent; cornstarch can be a substitute if unavailable.

Find it online: https://dishcooks.com/vegan-sticky-sesame-chickpeas-recipe/