Simmered until tender and flavorful in a savory, tangy and subtly sweet sauce, this is my new favorite way to eat chickpeas, and it is so easy and quick to make. Serve how you like: As I did on rice with thin slices of radish, steamed veggies and sesame seeds, stuffed in a pita or any other way you can imagine, this is a tasty way to get more plant-based protein into your diet. While this makes a large amount for leftovers, feel free to halve the recipe but I am guessing you’ll want to keep these babies on hand for an easy lunch or addition to dinner.
Asian BBQ Sauce 1 cup water ½ cup ketchup ¼ cup tamari or soy sauce 2 tablespoons rice wine vinegar 2 tablespoons minced garlic 2 teaspoons minced ginger 1 tablespoon brown sugar or coconut sugar 1 tablespoon toasted sesame oil (optional)
46.5-ounces (or 3 15.5-ounce cans) chickpeas, cooked and drained
Put all the sauce ingredients in the blender and blend until smooth.
Place the drained chickpeas in a large pan over medium heat. Pour in the sauce. In a cup, mix together the cornstarch and water. Pour in with the chickpeas and sauce. Cook, stirring often, for 10 - 12 minutes, until the sauce is thickened. Serve as desired.