Orange Chickpeas

Tiffany

This easy to make orange chickpeas recipe is ready in under 20 minutes, flavourful and the perfect vegan weeknight dinner recipe!

Prep Time 5

Cook Time 12

Total Time 17

Course Main Course

Cuisine Chinese

Servings 3.5 Servings

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

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!

*Freshly squeezed orange juice is much better than store bought orange juice.

*If you want to use arrow root powder instead of corn starch, make sure to double the amount.