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