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4 servings
15 min active time
15 min total time
4.0 (2 votes)
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Original
30 oz | |
2 Tbsp | |
3 tsp | |
1⁄2 cup | |
3 Tbsp | |
5 Tbsp | |
4 diced | |
1 Tbsp | |
1 Tbsp or other thickener | |
1⁄2 tsp |
Amount per serving
Daily %
Calories
465
23%
Total Fat
17 g
22%
Cholesterol
0 mg
0%
Sodium
2731 mg
119%
Total Carbohydrates
61 g
22%
Fiber
16 g
57%
Total Sugar
18 g
Proteins
21 g
41%
Calcium
157 mg
12%
Iron
5.1 mg
28%
Potassium
726 mg
15%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Drain and rinse chickpeas and put aside. Then mince the garlic and then add into a saute pan using the olive or avocado oil.
- 2Saute for a couple of minutes or till the garlic is extremely fragrant. Then in a small-bowl blend the arrowroot-powder and 2 tablespoons of the vegetable-broth and blend till no clumps stay. Put aside.
- 3To the saute pan with garlic, add the tamari, toasted sesame-oil, maple-syrup, rice-vinegar, ginger and also the extra 2 tablespoon of vegetable-broth. Whisk together.
- 4Add in the arrowroot mixture and stir. When bubbles begin to form, add the chickpeas & stir till they are nicely coated.
- 5Cook on low-heat till the sauce becomes thick and sticky about 5minutes. stirring occasionally.
- 6Remove from the heat and let sit to allow the chickpeas to absorb all the taste.
- 7Serve and enjoy with steamed rice, quinoa or broccoli.
Published by Callan Curtis