Ingredients
Glaze Ingredients
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp minced ginger or ~1/2 tsp ginger powder (optional but adds flavor)
- 2 tbsp soy sauce (or tamari for gluten-free option)
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp cool water (mixed in a small bowl)
- 1 tbsp white miso paste
- 2 tbsp water
Main Ingredients
- 2 cans chickpeas (15 oz cans), drained and rinsed
- Rice or noodles, for serving
- Cooked broccoli, for serving
- Sesame seeds, for topping (optional)
- Diced green onion or cilantro, for topping (optional)
Instructions
- Prepare the base: In a large pan, heat the toasted sesame oil over low to medium heat. Add the minced garlic and cook for 2-3 minutes until it’s slightly browned and fragrant, being careful not to burn it.
- Make the glaze: To the pan, add the minced ginger (if using), soy sauce, maple syrup, rice vinegar, miso paste, and water. Whisk constantly for a few minutes until the sauce starts to thicken, but isn’t yet gloopy. Keep the heat on low to medium to prevent burning, especially since the cornstarch will thicken the sauce quickly.
- Thicken the sauce: Stir in the cornstarch mixture (1 tbsp cornstarch mixed with 2 tbsp cool water) into the pan and continue whisking. Watch carefully as the sauce thickens to a glossy consistency.
- Combine chickpeas: Add the drained and rinsed chickpeas to the glaze, stirring well so all the chickpeas are coated evenly.
- Simmer: Increase the heat slightly and cover the pan. Let the chickpeas simmer for about 5 minutes to soften and allow the sauce to thicken further. Stir every minute by lifting the lid to prevent the sauce from sticking or burning.
- Serve: Spoon the sticky glazed chickpeas over cooked rice or noodles along with cooked broccoli. Garnish with sesame seeds and diced green onion or cilantro if desired. Enjoy immediately.
Notes
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Ginger adds a nice depth of flavor but is optional if you don’t have fresh or powder on hand.
- Keep the heat moderate when cooking the glaze to avoid burning due to cornstarch thickening.
- Stirring frequently while simmering prevents the sauce from sticking to the pan.
- Leftovers keep well in the fridge for 2-3 days and can be reheated on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
