Vegan Sticky Sesame Chickpeas in Your Pressure Cooker
Quick and delicious vegan sticky sesame chickpeas made in just 15 minutes with pantry-friendly ingredients. Packed with flavor and protein.
Equipment
- 1 Mixing bowl for tapioca mixture
- 1 Sauté pan for cooking chickpeas
Ingredients
Main ingredients
- 2 15 ounce cans chickpeas
- 3-4 large cloves garlic
- 1 tablespoon avocado oil or olive oil
- 1.5 tablespoons toasted sesame oil
- ⅓ cup low sodium tamari or soy sauce
- 3 tablespoons maple syrup
- 2 teaspoons rice vinegar
- ½ teaspoon ground ginger
- 1 tablespoon tapioca starch
- ¼ cup low sodium vegetable broth or water divided
- ½ teaspoon red pepper flakes optional for spice
Instructions
Instructions
- Drain and rinse the chickpeas and set aside.
- Mince the garlic and add to a sauté pan with the avocado or olive oil.
- Sauté over medium for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the tapioca starch and half of the vegetable broth and mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tablespoon of vegetable broth. Whisk together.
- Add in the tapioca mixture and stir.
- When bubbles start to form, add in the chickpeas and stir until they are well coated.
- Cook on low heat until the sauce becomes thick and sticky, about 5 minutes, stirring occasionally.
- Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
- Serve with steamed broccoli, quinoa, or rice.
Notes
You can sub tapioca starch with corn or arrowroot starch. Tamari is gluten-free soy sauce. Be sure to use low sodium or the recipe can become too salty. For a lower sugar option, reduce or substitute the maple syrup.