Ingredients
Equipment
Method
- Begin by ensuring your chickpeas are thoroughly rinsed and drained. Pat them dry with a paper towel. This step is crucial for achieving a slightly crisp exterior when they cook, which will be delightful once coated in the sticky sauce.1 can (15 ounces) chickpeas, rinsed and drained
- Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat. Add the finely grated ginger and minced garlic. Sauté for about 30-60 seconds until fragrant, being careful not to burn them.1 tablespoon olive oil or sesame oil, 1 inch ginger, finely grated or minced, 2 cloves garlic, minced
- Introduce the dried chickpeas to the skillet. Stir them around to coat them lightly with the ginger and garlic mixture. Let them cook for about 3-5 minutes, stirring occasionally, until they start to firm up slightly.1 can (15 ounces) chickpeas, rinsed and drained
- While the chickpeas are toasting, prepare your luscious sauce. In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, and 1 tablespoon of sesame oil.2 tablespoons soy sauce or tamari (for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon maple syrup or agave nectar, 1 tablespoon sesame oil (for the sauce)
- In a separate tiny bowl, whisk together the cornstarch or arrowroot powder with the 1/4 cup of water until smooth, creating a slurry. This is your thickening agent.1 teaspoon cornstarch or arrowroot powder, 1/4 cup water (for the sauce)
- Pour the whisked sauce mixture directly over the chickpeas in the skillet. Stir to combine.
- Once the sauce is incorporated, pour in the cornstarch slurry. Stir continuously as the sauce begins to bubble and thicken. This process should take about 2-3 minutes. You’re looking for a glossy, sticky glaze that beautifully coats each chickpea.
- Once the sauce has reached your desired sticky consistency, remove the skillet from the heat. Transfer the Vegan Sticky Sesame Chickpeas to a serving dish. Sprinkle generously with toasted sesame seeds. For an extra kick, add a pinch of red pepper flakes, some chopped fresh scallions, or a squeeze of fresh lime juice.2 tablespoons toasted sesame seeds, for garnish, Optional: Red pepper flakes, chopped scallions, or a squeeze of lime juice for serving
Notes
Storing Leftovers:
Allow any leftover Vegan Sticky Sesame Chickpeas to cool completely before storing.
Transfer the cooled chickpeas to an airtight container.
Store in the refrigerator for up to 3-4 days. Reheating:
For best results, reheat gently on the stovetop over low heat. Add a tiny splash of water if the sauce seems too thick or dry during reheating. Stir frequently until warmed through.
You can also reheat them in the microwave, again, in short 30-second intervals, stirring in between, until heated through. Freezing:
While not ideal for retaining the exact crispness, you can freeze Vegan Sticky Sesame Chickpeas.
Ensure the chickpeas are completely cooled.
Store in a freezer-safe airtight container or a heavy-duty freezer bag.
They can be kept in the freezer for up to 2-3 months.
When ready to eat, thaw overnight in the refrigerator and reheat as per the stovetop method above. You may need to add a touch more liquid during reheating to revive the glaze.
Allow any leftover Vegan Sticky Sesame Chickpeas to cool completely before storing.
Transfer the cooled chickpeas to an airtight container.
Store in the refrigerator for up to 3-4 days. Reheating:
For best results, reheat gently on the stovetop over low heat. Add a tiny splash of water if the sauce seems too thick or dry during reheating. Stir frequently until warmed through.
You can also reheat them in the microwave, again, in short 30-second intervals, stirring in between, until heated through. Freezing:
While not ideal for retaining the exact crispness, you can freeze Vegan Sticky Sesame Chickpeas.
Ensure the chickpeas are completely cooled.
Store in a freezer-safe airtight container or a heavy-duty freezer bag.
They can be kept in the freezer for up to 2-3 months.
When ready to eat, thaw overnight in the refrigerator and reheat as per the stovetop method above. You may need to add a touch more liquid during reheating to revive the glaze.