Description
This Teriyaki Chickpeas recipe will quickly become your weeknight favorite! It's a one-pot recipe where protein-packed chickpeas are cooked in an easy and flavorful sauce.
Ingredients
Units
Scale
- 2 cans of 400g chickpeas, drained
- 1 Tbsp olive oil
Teriyaki sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp maple syrup
- 1 tbsp packed brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 tsp peeled and minced fresh ginger (or 1 tsp ground ginger)
- 2 tsp peeled and minced fresh garlic (2 cloves, or 1 tsp garlic powder)
- 2 tsp cornstarch
Serves with:
- Steamed rice
- Steamed okra (or other veggies of choice)
- Chopped scallion or cilantro
- Sesame seeds
Instructions
- Combine the soy sauce, water, maple syrup, sugar, rice vinegar, sesame oil, ginger, garlic and corn starch in a bowl. Mix well to combine.
- Fry the chickpeas in the olive oil for a few minutes, then pour over the sauce. Cook the chickpeas in the sauce for an additional 2-3 minutes, or until the sauce thickens and coats the chickpeas nicely.
- Serve the chickpea and veggie with rice, garnish with chopped scallion (or cilantro) and sesame seeds.
Notes
I use canned chickpeas, but you could also make your own from dry chickpeas - recipe here!
The recipe keeps well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Meal
- Method: stovetop, one-pot
- Cuisine: Asian