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Appetizers
Asian Fusion
4 servings
10 minutes
15 minutes
2 boxes steamed chickpeas
3 to 4 large garlic cloves, finely minced
1 tablespoon avocado oil or olive oil
1½ tablespoons toasted sesame oil
⅓ cup tamari
3 tablespoons maple syrup
2 teaspoons rice vinegar
2 teaspoons freshly grated ginger
1 tablespoon corn starch
¼ cup low-sodium vegetable broth, divided
½ teaspoon red pepper flakes
Finely mince the garlic (using a garlic press works best) to avoid any large pieces.
Sauté the minced garlic in a pan with the avocado or olive oil for a few minutes until fragrant.
In a small bowl, whisk together the corn starch and half of the vegetable broth until smooth; set aside.
To the sautéed garlic, add the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the remaining broth. Whisk until well combined.
Stir the corn starch mixture into the pan. As the sauce begins to bubble, add the steamed chickpeas, stirring to coat them evenly.
Reduce the heat to low and simmer for about 5 minutes, stirring occasionally until the sauce thickens and becomes sticky.
Remove from heat, let stand a few minutes to allow the flavors to meld, then serve alongside steamed broccoli, quinoa, or rice.
