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