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These orange chickpeas are simply AMAZING! You won’t miss orange chicken at all!
Made with minimal ingredients that you most likely already have in your pantry, this recipe can easily be made in 15 minutes. It’s the perfect weeknight vegan dinner recipe and meal prep friendly!
This recipe is an absolute must make! It’s packed with protein and iron from the chickpeas and has such a decadent, flavourful sauce. These orange chickpeas are so simple to make but will have your taste buds dancing.
It’s an incredibly low effort yet high reward weeknight dinner recipe that is a must make!
What You’ll Need
- Chickpeas– Duh… they’re the star of the show!
- Fresh orange juice- I personally squeezed from fresh oranges but you can use sugar free store bought. Just make sure it’s of high quality!
- Soy Sauce– I personally use coconut aminos to make this soy free, you can grab a bottle using this link
- Orange Zest– It really adds the ‘umphf’ of orange flavor to this dish, please don’t skip it!
- Corn Starch– Or arrowroot powder if you want to stay away from corn. Use this link to grab some arrow root powder for a great price.
- Cayenne Powder– Or sriracha hot sauce!
- Ginger
- Sesame Oil
- Rice Vinegar
- Agave
- Garlic
- Water
How to make Orange Chickpeas
Step One:
Grate your fresh ginger and garlic. **Pro tip, if you find ginger to be too fiery when you grate it, try freezing it. The fibres will become MUCH easier to grate! Now, drop some oil in a pan and fry off your ginger, constantly stirring for the next 1-2 minutes.
Step Two:
Combine your fresh orange juice, rice vinegar, soy sauce (or coconut aminos), cayenne powder, sesame oil, rice vinegar, agave into your pan and stir for the next 1-2 minutes.
Step Three:
In a small bowl, combine the corn starch and water until a slurry has formed. Slowly stir it into the pan with the sauce. After about a minute of stirring, the sauce will have reached a nice thick consistency. Add in your cooked chickpeas and allow this to cook in the sauce for the next 3-5 minutes.
Serve alongside your grain of choice (my favorite is white Jasmine or basmati) and some broccoli and enjoy!
How to store Orange Chickpeas
Good news! These orange chickpeas are not only incredibly easy to make, but they also store well! Store in the fridge for up to 7 days (if they don’t end up in your belly before then!)
If you wish to make these last longer, store the sauce in either ice cube trays or airtight plastic baggies. Then thaw the baggie in a bowl of hot water for a few minutes and combine with some cooked chickpeas and voila!
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Orange Chickpeas
Ingredients
- 1 Can Cooked Chickpeas 1.5 cups, 15 ounces
- 1/2 Cup Fresh Orange Juice fresh is better than store-bought
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Agave or sweetener of choice
- 2 Tablespoons Soy Sauce or coconut aminos for soy free
- 1/2 Teaspoon Fresh orange zest
- 3 Cloves Garlic grated or minced
- 2 Teaspoons Sesame Oil
- 1/2 Thumb Fresh Ginger grated
- 1/4 Teaspoon Cayenne Pepper Powder or 1 teaspoon sriracha hot sauce, adjust for desired spice level
- 1 Teaspoon Corn Starch or 2 teaspoons arrow root powder
- 1 Tablespoon Water to combine with corn starch
- 2 Teaspoons Oil for frying ginger and garlic
Instructions
- Grate your fresh ginger and garlic. **Pro tip, if you find ginger to be too fiery when you grate it, try freezing it. The fibres will become MUCH easier to grate! Now, drop some oil in a pan and fry off your ginger, constantly stirring for the next 1-2 minutes.
- Combine your fresh orange juice, rice vinegar, soy sauce (or coconut aminos), cayenne powder, sesame oil, rice vinegar, agave into your pan and stir for the next 1-2 minutes.
- In a small bowl, combine the corn starch and water until a slurry has formed. Slowly stir it into the pan with the sauce. After about a minute of stirring, the sauce will have reached a nice thick consistency. Add in your cooked chickpeas and allow this to cook in the sauce for the next 3-5 minutes. Serve alongside your grain of choice (my favorite is white Jasmine or basmati) and some broccoli and enjoy!
