15 Minute Sticky Chickpeas

5 from 3 votes

This sticky chickpea recipe soared to the top of my Instagram and Pinterest nearly right after I posted it. It's got many saying "Absolutely delicious!" . These sticky chickpeas have a mouthwatering marinade you will whisk up right in the pan and can be ready in less than 15 minutes (easier and quicker than other recipes!) I've been perfecting my chickpea recipes for nearly 7 years and now have over 40 + dedicated chickpea recipes on my site, and this recipe is one of my personal favorites of all time!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Servings:

Calories: 365kcal

Author: Allie Petersen

Ingredients

2 tbsp toasted sesame oil
3 cloves garlic minced
2 tsp minced ginger or ~1/2 tsp ginger powder optional but adds flavor
3 tbsp soy sauce or tamari for gf option* See note
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp cool water mixed in a small bowl*
2 tbsp water
2 15 oz cans of chickpeas drained and rinsed

Optional Sides

rice or noodles
cooked broccoli
sesame seed for topping
diced green onion or cilantro

Instructions

In a large pan, add your oil with minced garlic over a low-medium heat. Cook for 2-3 minutes until slightly browned. Add in rest of the chickpea marinade ingredients except chickpeas. Whisk constantly for a few minutes until it begins to thicken (but not gloopy!).
Tip: Keep your heat on low/med. The sauce will thicken very fast from the cornstarch and burns easily on higher heats.
Add in chickpeas and mix into the sauce until well-combined. Turn heat up slightly. Cover. Simmer for about 5 minutes to soften the chickpeas and let the sauce thicken more, but make sure to lift the lid to stir every minute or so to prevent sticking.
Grab a shallow bowl. Serve your sticky chickpeas with rice or soba noodles and veggies. Top with diced cilantro and/or sesame seeds. Enjoy!

Nutrition