Sticky Sesame Chickpeas

$- 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 3 tablespoons sesame oil - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 2 teaspoons minced garlic - 2 teaspoons freshly grated ginger - 1 tablespoon sesame seeds - 2 green onions, finely chopped - Sea salt and freshly ground black pepper - Fresh cilantro, chopped (optional) To make the best sticky sesame chickpeas, you need fresh and high-quality ingredients. The main star is the chickpeas. Use a can of chickpeas. Rinse and drain them well. This helps remove excess salt and ensures they get crispy. Next, you need sesame oil. This oil has a nutty flavor that pairs well with the other ingredients. For the savory element, grab soy sauce. If you prefer gluten-free, use tamari. Sweetness comes from honey or maple syrup. Both work well, depending on your taste. Rice vinegar adds a nice tang. Garlic and ginger are key for flavor. Minced garlic adds aroma, while fresh ginger brings warmth. Sesame seeds give a nice crunch. Don't forget the green onions. They add color and fresh taste. Lastly, season with sea salt and black pepper. You can add fresh cilantro if you like. It enhances the dish even more. These ingredients come together to create a dish that is both easy and flavorful. {{ingredient_image_2}} First, grab a large skillet. Pour in 3 tablespoons of sesame oil. Heat it over medium heat. Wait until the oil shimmers but does not smoke. This means it's ready. Then, add 2 teaspoons of minced garlic and 2 teaspoons of freshly grated ginger. Sauté them for about 1 minute. You want them fragrant and slightly golden. Next, gently stir in your drained and rinsed chickpeas. Use one 15 oz can for this recipe. Ensure all the chickpeas are well coated with the oil. Cook them for about 5 to 7 minutes. Stir occasionally until they become crispy and golden brown. You want a nice crunch for the best texture. Now, let's make the sauce. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey (or maple syrup for a vegan option), and 1 tablespoon of rice vinegar. Mix until combined. Pour this sauce over the chickpeas in the skillet. Stir gently to coat them evenly. Let the mixture simmer for another 3 to 4 minutes. This helps the sauce thicken and caramelize. Finally, sprinkle 1 tablespoon of sesame seeds over the chickpeas. Stir frequently and cook for one more minute. This will toast the seeds and enhance their flavor. Remove the skillet from the heat. Season the dish with sea salt and freshly ground black pepper. Transfer the sticky chickpeas to a serving dish. Top with finely chopped green onions and optional fresh cilantro for a pop of color. To get crispy chickpeas, first, dry them well after rinsing. A paper towel works great for this. Heat the oil until it's hot, but not smoking. Cook the chickpeas until they turn golden brown. This usually takes about 5 to 7 minutes. Stir them gently to avoid breaking. If you want more sweetness, add a bit more honey or maple syrup. For saltiness, taste and adjust with soy sauce or salt. If you need a vegan option for sweetener, use maple syrup instead of honey. It adds a nice flavor. For a gluten-free dish, swap soy sauce with tamari. This keeps the taste rich without the gluten. Sticky sesame chickpeas pair well with rice or salad. You can serve them warm as an appetizer or over a bed of greens for a main dish. If you have leftovers, try adding them to wraps or grain bowls for lunch. They also taste great in a stir-fry! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your dish significantly. Try to use them instead of powdered alternatives for the best results. Adjust Sweetness: Depending on your taste, you can adjust the amount of honey or maple syrup. Start with a small amount and add more as needed to achieve your desired level of sweetness. Experiment with Toppings: Feel free to add other toppings such as crushed peanuts, red pepper flakes, or even a squeeze of lime for an extra layer of flavor and texture. Serve with Sides: These sticky chickpeas pair wonderfully with steamed rice, quinoa, or a fresh salad, making them a versatile addition to your meal. {{image_4}} You can change the flavor of your sticky sesame chickpeas quite easily. If you like heat, add chili flakes or a splash of sriracha. This will give your dish a spicy kick. For a different taste, try adding vegetables like bell peppers or broccoli. They add color and crunch. You can sauté them with garlic and ginger for more flavor. If you need to serve more people, scale up the recipe. Just double or triple the ingredients. This way, you can delight your guests with tasty chickpeas. You can also make bite-sized appetizers by scooping the chickpeas onto small crackers or cucumber slices. They make great finger foods for parties. For those with nut allergies, this recipe is safe. It does not use nuts at all. Also, this dish is kid-friendly. The sweet and savory sauce appeals to young taste buds. You can adjust the sweetness by using less honey or maple syrup if needed. This way, everyone can enjoy these sticky sesame chickpeas. To keep your sticky sesame chickpeas fresh, store them in an airtight container. Let the chickpeas cool down before putting them away. They can last in the fridge for up to three days. If you notice any moisture, use a paper towel inside the container to absorb it. This helps keep them from getting soggy. When reheating sticky sesame chickpeas, use a skillet for the best results. Heat the skillet over medium heat. Add a splash of water or oil to help keep the chickpeas moist. Stir them frequently to avoid burning. You can also use a microwave, but the texture may not be as good. Heat them in short bursts, stirring in between. Yes, you can freeze sticky sesame chickpeas! Place cooled chickpeas in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. They will stay good for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This keeps their flavor and texture intact. You can pair sticky sesame chickpeas with many dishes. Here are a few ideas: - Rice: Serve over white or brown rice for a filling meal. - Quinoa: This adds protein and nutty flavors to your plate. - Salad: A fresh salad balances the sticky sweetness of the chickpeas. - Noodles: Toss them with soba or rice noodles for a fun twist. - Vegetables: Roasted or steamed veggies make a great side. Yes, you can make sticky sesame chickpeas ahead of time. Here are some tips: - Storage: Keep them in an airtight container in the fridge for up to 3 days. - Reheat: Warm them on the stove or in the microwave before serving. - Flavor: The flavors deepen when stored, making them even tastier! - Meal Prep: Make a big batch for quick meals throughout the week. You can add heat to sticky sesame chickpeas easily. Here are some ways: - Chili Flakes: Sprinkle red pepper flakes while cooking for warmth. - Sriracha: Drizzle sriracha into the sauce for a spicy kick. - Ginger: Add extra minced ginger for a sharp, zesty flavor. - Hot Sauce: Mix in your favorite hot sauce right before serving. This recipe for sticky sesame chickpeas is simple and tasty. You learned about key ingredients like chickpeas, sesame oil, and honey. We went through step-by-step instructions for cooking and making a delicious sauce. I also shared helpful tips on perfecting texture and flavor. Finally, variations, storage, and reheating were covered. Try this dish and enjoy its great taste! You can serve it with many sides. Don’t hesitate to get creative with flavors. Enjoy cooking!$

A delicious and healthy dish featuring chickpeas coated in a sticky sesame sauce, perfect as an appetizer or a main dish.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 4

Calories 200 kcal

Ingredients

1 can (15 oz) chickpeas, thoroughly drained and rinsed
3 tablespoons sesame oil
2 tablespoons soy sauce (use tamari for a gluten-free option)
1 tablespoon honey or maple syrup (for vegan-friendly)
1 tablespoon rice vinegar
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons freshly grated ginger
1 tablespoon sesame seeds
2 green onions finely chopped
to taste sea salt and freshly ground black pepper
for garnish fresh cilantro, chopped (optional)

Instructions

In a large skillet, heat the sesame oil over medium heat until shimmering but not smoking.
Add the minced garlic and grated ginger to the hot oil, sautéing for about 1 minute until they are fragrant and slightly golden.
Gently stir in the drained chickpeas, ensuring they are well coated with the oil. Cook them for 5 to 7 minutes, stirring occasionally, until they become slightly crispy and golden brown on the outside.
In a small mixing bowl, whisk together the soy sauce, honey (or maple syrup), and rice vinegar until well combined.
Pour this sauce mixture over the chickpeas in the skillet, stirring gently to coat them evenly. Allow the mixture to simmer for an additional 3 to 4 minutes, letting the sauce thicken and caramelize slightly.
Sprinkle the sesame seeds over the chickpeas, stirring frequently, and cook for another minute until the seeds are toasty and fragrant.
Remove the skillet from heat and season with sea salt and freshly ground black pepper to taste.
Carefully transfer the sticky chickpeas to a serving dish. Top with finely chopped green onions and sprinkle fresh cilantro over the dish, if desired, for added freshness.

Notes

Serve warm as an appetizer or over rice or salad for a protein-packed main dish.

Keyword chickpeas, gluten-free, sesame, vegan