Maple Miso Glazed Chickpeas

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You all were obsessed with my classic sticky chickpea recipe, so I think you’re going to love these maple miso glazed chickpeas just as much. They are a sweet-savory asian-twist that reminds me of my miso glazed tofu, but just a tad sweeter.

As someone who’s been making chickpea recipes for 8+ years with 40+ dedicated chickpea recipes on my site, I know a thing or two about chickpeas. And I think the best part about chickpeas is how quick you can whip up a meal with them – like this recipe will only take you about 15 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Asian

Diet:

Servings:

Calories: 384kcal

Author: Allie Petersen

Ingredients

Sticky Chickpeas

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 gf option* See note
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
2 cans chickpeas (15 oz cans) drained and rinsed

Optional Sides

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

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.
2 tbsp toasted sesame oil, 3 cloves garlic minced, 2 tsp minced ginger or ~1/2 tsp ginger powder , 2 tbsp soy sauce, 3 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp cornstarch + 2 tbsp cool water, 1 tbsp white miso paste, 2 tbsp water
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.
2 cans chickpeas (15 oz cans)
Grab a shallow bowl. Serve your sticky chickpeas with rice or soba noodles and veggies. Top with diced cilantro and/or sesame seeds. Enjoy!

Notes

Soy sauce: For a gf option, use tamari or coconut aminos. For a lower sodium meal, use low-sodium soy sauce.

Why mix the cornstarch + water separately?

This is a 'cornstarch slurry'. Cornstarch itself does not mix well when added to hot liquids and gets "clumpy" and works best pre-mixed with cool water before adding to the sauce.

If your sauce is not thickening...

Add more cornstarch slurry: On top of what you've already added, you can add 1/2 tbsp cornstarch + 1 tbsp water mixture and add more if needed. Continuously stir. Consider turning up the heat just slightly.

Storage: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in the microwave or stovetop.

Nutrition