Sticky Chickpeas with Garlic, Ginger, and Maple Soy Sauce Recipe

Introduction

Sticky Chickpeas offer a delightful combination of savory, sweet, and spicy flavors all coated in a luscious sauce. This simple vegetarian dish comes together quickly and pairs perfectly with steamed rice and tender broccoli for a satisfying meal.

Ingredients

• 4 cloves garlic, minced
• 1/2-inch fresh ginger, grated
• 1/3 cup soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon neutral oil
• 2 teaspoons rice wine
• 3 tablespoons maple syrup
• 1/4 teaspoon ground red pepper (gochugaru or 1/8 teaspoon cayenne pepper)
• 1 tablespoon corn starch
• 1 15-ounce can of chickpeas, drained and rinsed
• 12 ounces broccoli florets (for serving)
• White rice (for serving)

Instructions

1. Step 1: In a bowl, whisk together the minced garlic, grated ginger, soy sauce, sesame oil, neutral oil, rice wine, maple syrup, ground red pepper, and corn starch until well combined.
2. Step 2: Add the rinsed and drained chickpeas to a skillet over medium-high heat, then pour in the prepared sauce. Cook, stirring occasionally, until the sauce thickens and bubbles around the chickpeas, about 4 to 7 minutes.
3. Step 3: Transfer the sticky chickpeas to a serving dish. In the same skillet, cook the broccoli florets until tender, about 3 to 4 minutes, adding a splash of water if needed to help steam them.
4. Step 4: Serve the sticky chickpeas over freshly cooked white rice with the broccoli on the side. Garnish with sesame seeds if desired.

Tips & Variations

• For extra depth, toast sesame seeds lightly before sprinkling on top.
• Swap maple syrup with honey or agave syrup for different sweetness profiles.
• Add a squeeze of fresh lime juice before serving for a bright, tangy contrast.
• Use kale or snap peas instead of broccoli for a different vegetable option.
• If you prefer a thicker sauce, whisk an additional 1/2 teaspoon of cornstarch into the sauce mixture.

Storage

Store leftover sticky chickpeas and cooked broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they need to be soaked overnight and cooked until tender before using. This will add time to your preparation.

Is this dish vegan?

Yes, this recipe is vegan as it uses plant-based ingredients like maple syrup and neutral oils. Just ensure your soy sauce is vegan-friendly.

Sticky Chickpeas with Garlic, Ginger, and Maple Soy Sauce Recipe

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★★★★★

4.6 from 122 reviews

A flavorful and sticky chickpea recipe cooked in a savory soy-based sauce with garlic, ginger, and a hint of heat. Perfectly paired with steamed broccoli and white rice, this dish is both comforting and quick to prepare on the stovetop.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sticky Chickpeas Sauce

• 4 cloves garlic, minced
• 1/2-inch fresh ginger, grated
• 1/3 cup soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon neutral oil (such as canola or vegetable oil)
• 2 teaspoons rice wine
• 3 tablespoons maple syrup
• 1/4 teaspoon ground red pepper (gochugaru) or 1/8 teaspoon cayenne pepper
• 1 tablespoon corn starch

Main Ingredients

• 1 15-ounce can chickpeas, drained and rinsed

For Serving

• White rice, freshly cooked, amount as desired
• 12 ounces broccoli florets
• Sesame seeds (optional, for garnish)

Instructions

1. Make the sauce: In a bowl, whisk together minced garlic, grated ginger, soy sauce, sesame oil, neutral oil, rice wine, maple syrup, ground red pepper, and corn starch until fully combined and smooth.
2. Cook chickpeas: Heat a skillet over medium-high heat. Add the rinsed and drained chickpeas and pour the prepared sauce over them. Cook, stirring occasionally, until the sauce thickens and bubbles around the chickpeas and the mixture is heated through, approximately 4 to 7 minutes.
3. Cook broccoli: Transfer the sticky chickpeas to a serving dish. Using the same skillet, add the broccoli florets and cook until tender, about 3 to 4 minutes. If needed, add a splash of water to help steam the broccoli and prevent sticking.
4. Serve: Plate the sticky chickpeas alongside freshly cooked white rice, with the steamed broccoli on the side. Garnish with sesame seeds, if desired. Serve warm.

Notes

• You can adjust the heat level by increasing or reducing the amount of ground red pepper or cayenne powder.
• Maple syrup adds sweetness and depth; honey can be used as a substitute if preferred.
• Ensure the chickpeas are well drained and rinsed to avoid excess starchiness.
• This recipe is quick and best enjoyed fresh but can be stored in an airtight container in the refrigerator for 2-3 days.
• Serve with brown rice or quinoa as a nutritious alternative to white rice.
• For a nut-free version, omit sesame oil and seeds and substitute with an alternative oil like avocado oil.

Keywords: sticky chickpeas, vegan chickpeas recipe, easy chickpea stir-fry, soy sauce chickpeas, quick vegan dinner, broccoli side dish