Description
These sesame orange chickpeas are the perfect meal without having to order out. Whip up the orange sauce and you're good to go for the week!
Ingredients
Scale
Sesame Orange Chickpeas
- 1/4 medium onion (diced)
- 1/2 cup sliced mushrooms
- 1 cup broccoli florets
- 1 can chickpeas (rinsed and drained)
- 1/3 cup orange sauce
Orange Sauce
- 1 tbsp cornstarch (or flour, tapioca starch or arrowroot powder)
- 2 tbsp water
- 1 cup orange juice
- 4 tbsp soy sauce or tamari
- 2 tbsp rice wine vinegar
- 1/3 cup maple syrup
- 4 cloves garlic (minced)
- 1 tsp garlic chili sauce
- 1/4 tsp ginger powder
- 1/4 tsp onion powder
- 2 tbsp sesame seeds
- Zest of one orange
Instructions
For Sesame Orange Sauce
- In a bowl combine water and cornstarch. Mix well until no clumps remain and set aside.
- In a saucepan add orange juice, soy sauce, vinegar, maple syrup, garlic, ginger, onion powder and garlic chili sauce and bring to a simmer.
- Stir sauce to combine and allow to simmer for 2-3 minutes.
- Mix in corn starch slurry and continue to cook for about 3-5 minutes or until sauce begins to thicken. Remove from heat and stir in orange zest and sesame seeds and set aside.
For Chickpeas
- Make chickpeas by sauteing onion and mushrooms over medium heat until translucent.
- Add in broccoli and 1 tbsp water, lower heat to low medium and cover with a lid for 2 minutes.
- Remove lid and add in chickpeas and sauté for another 2-3 minutes to warm through.
- Add in 1/3 to 1/2 cup of orange sauce and stir to combine. Cook for 2 minutes then remove from heat and serve with rice.
Notes
- Feel free to replace chickpeas with other protein options like baked or pan fried tofu.
- You can make this gluten free by choosing a gluten free soy sauce or coconut aminos in place of regular soy sauce and gluten free flours to thicken the sauce.