Asian BBQ Chickpeas
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
1 tablespoon cornstarch
1 tablespoon water
Salt, pepper, crushed pepper flakes
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.
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
1 tablespoon cornstarch
1 tablespoon water
Salt, pepper, crushed pepper flakes
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.
Vegan, Recipe, Bowl, Chickpeas, Garbanzo Beans, Asian, BBQ, Rice