Description
A recipe for crispy chickpeas coated in a sweet and savory sticky sesame glaze, perfect as a main dish or side.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like canola or vegetable)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon water
- 1 teaspoon sesame seeds, for garnish
- 1 green onion, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the dried chickpeas with cornstarch until lightly coated.
- Spread the coated chickpeas in a single layer on the prepared baking sheet.
- Roast for 15 to 20 minutes, shaking the pan halfway through, until the chickpeas are lightly golden and crisp.
- While the chickpeas roast, prepare the sauce. In a small saucepan, combine the soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat. Cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- In a small cup, mix the 1 tablespoon of water with 1 teaspoon of cornstarch (if you have extra, otherwise skip this step if the sauce is already thick enough). Whisk this slurry into the simmering sauce if needed to achieve a sticky consistency. Remove from heat.
- Once the chickpeas are roasted, transfer them immediately to a clean bowl.
- Pour the sticky sesame sauce over the hot chickpeas and toss gently until every chickpea is evenly coated.
- Transfer the coated chickpeas back to the baking sheet or serve immediately.
- Garnish with sesame seeds and sliced green onion before serving.
Notes
- For the crispiest results, ensure your rinsed chickpeas are completely dry before tossing them with cornstarch. Pat them down well with a paper towel.
- Serve these sticky chickpeas over steamed brown rice or quinoa, or alongside steamed broccoli or snap peas for a complete meal.
- If you prefer a spicier flavor, add 1/4 teaspoon of red pepper flakes to the sauce while it simmers.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 15
- Cholesterol: 0