Sticky sesame chickpeas

Ingredients

Sticky sesame chickpeas

• 2 cans chickpeas
• 3-4 large cloves of garlic
• 1 tablespoon olive oil
• 1 ½ tablespoon toasted sesame oil
• ⅓ cup low sodium tamari or soy sauce
• 3 tablespoons maple syrup
• 2 teaspoons rice vinegar
• ½ teaspoon ground ginger
• 1 tablespoon arrowroot powder
• 4 tablespoon low sodium vegetable broth
• (optional) ½ teaspoon red pepper flakes

Sides

• 1 cup basmati rice
• 2 cups water
• 2 cups broccoli

Directions

1. Start cooking rice according to instructions
2. Cook broccoli
3. Drain and rinse the chickpeas and set aside
4. Mince the garlic and add to a saute pan with olive oil
5. Saute for for a few minutes or until the garlic is fragrant
6. In a small bowl combine the arrowroot powder and 2 tablespoons of the vegetable broth and mix until no clumps remain. Set aside.
7. To the saute pan with garlic add in the following and whisk together:
   1. low sodium tamari or soy sauce (⅓ cup)
   2. sesame oil (1 ½ tablespoon)
   3. maple syrup (3 tablespoons)
   4. rice vinegar (2 teaspoons)
   5. ginger powder (½ teaspoon)
   6. vegetable broth (2 tablespoons)
8. Add in the arrowroot mixture and stir
9. When bubbles start to form add in the chickpeas and stir until well coated
10. Cook on low heat until the sauce becomes thick and sticky (about 5 minutes). Stir occasionally
11. Remove from heat and let sit

Footnotes

Source: Eat with Clarity