Sticky Chickpeas
This sticky chickpea recipe has hundreds saying "Absolutely delicious!" on my Instagram and Pinterest. They have a mouthwatering marinade that can be ready in less than 15 minutes (quicker than other recipes) and tastes like your eating take-out in your own kitchen.
Servings: 4
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
- 1/3 cup 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 tsp sriracha - optional
- 2 cans chickpeas (15 oz cans) drained and rinsed
- 1-2 tbsp water
Optional Sides
- basmati rice or rice of your preference
- cooked broccoli
- julienned carrots
- diced avocado
- sesame seeds for topping optional
- diced green onion or cilantro for topping optional
Instructions
- Make your marinade: 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 sticky marinade ingredients except chickpeas. Stir constantly for 1-2 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.
- Make the sticky chickpeas: Add in chickpeas and a splash of 1-2 tbsp of water and stir to combine. Cook for about 3-4 minutes until the sauce thickens and the chickpeas obtain a "sticky" texture.
- Assemble: Grab a shallow bowl. Serve your sticky chickpeas with rice add your rice first, then veggies, then sticky chickpeas. Top with avocado, sesame seeds, and green onion or cilantro for garnish. 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.