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Sticky sesame chickpeas

Makes two servings.


1 can chickpeas

3 cloves garlic

40ml soy sauce

2 tbsp maple syrup

2 tbsp vegetable broth (divided)

1 tbsp toasted sesame oil

0.5 tbsp olive oil

0.5 tbsp cornstarch

1 tsp apple cider vinegar

1 tsp ground ginger

Optional, to top

1 tsp sesame seeds

A sprinkle of spring onion


1. Drain and rinse chickpeas and set aside.

2. Mince the garlic and add into a pan with the olive oil. Saute until the garlic is extremely fragrant (approx 2-3 mins).

3. Blend the cornstarch-powder and 1 tbsp of the vegetable broth until smooth. Set aside.

4. To a large bowl, add the soy sauce, sesame oil, maple syrup, apple cider vinegar, ground ginger and also the extra 1 tbsp of vegetable broth. Mix well then add to the pan with garlic.

5. Into the pan, add in the cornstarch mixture and stir well. When bubbles begin to form, add the chickpeas & stir till they are evenly coated.

6. Cook on low heat, stirring occasionally, until the sauce becomes thick and sticky (approx 5 min). stirring occasionally.

7. Remove from the heat and let sit to allow the chickpeas to absorb the flavours.

8. Serve with some rice and steamed broccoli!

Recipe developed from eatwithclarity.


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