Description
This dish features glossy, caramel-like chickpeas with a toasted sesame aroma and a hint of heat, ready in about 20 minutes.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
- 1–2 tablespoons neutral oil (vegetable or canola)
- Pinch of salt and black pepper
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup (or brown sugar)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- 1 garlic clove, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1–2 teaspoons toasted sesame seeds, for garnish
- 2 green onions, sliced thin for garnish
- Optional: pinch of red pepper flakes for heat
Instructions
- Drain and rinse the chickpeas, then spread them on a clean towel and pat dry.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Warm a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat.
- Add chickpeas in a single layer. Cook without stirring for 2–3 minutes, then shake or stir to brown. Cook another 4–6 minutes until golden and crispy. Season with salt and pepper.
- Pour the sauce into the pan and let it bubble for 30 seconds. Stir to coat the chickpeas.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce becomes glossy and sticky.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve warm.
Notes
Use low-sodium soy sauce for less salt. Pat chickpeas dry for better crisping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg