Ingredients
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Sesame oil: 2 tablespoons
- Soy sauce (or tamari for gluten-free): 3 tablespoons
- Maple syrup: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame seeds: 2 tablespoons
- Cornstarch: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a large skillet or wok, heat sesame oil over medium-high heat. Add the drained and rinsed chickpeas and cook, stirring occasionally, until they begin to brown and crisp up, about 8-10 minutes.
- Step 2: While the chickpeas are cooking, prepare the sauce. In a small bowl, whisk together soy sauce (or tamari), maple syrup, rice vinegar, and cornstarch until smooth.
- Step 3: Add the minced garlic to the skillet with the chickpeas and cook for another minute until fragrant.
- Step 4: Pour the sauce over the chickpeas and stir to coat them evenly.
- Step 5: Continue cooking, stirring frequently, until the sauce thickens and becomes sticky, about 2-3 minutes.
- Step 6: Remove from heat and sprinkle with sesame seeds. Serve immediately over rice, noodles, or your favorite grain.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chickpeas in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- These sticky chickpeas are delicious served over fluffy quinoa with a side of steamed broccoli for a complete meal.
- Don't overcrowd the pan when cooking the chickpeas; work in batches if necessary to ensure even browning and maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American