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Export 10 ingredients for grocery delivery
Step 1
Drain and rinse the chickpeas and set aside.
Step 2
Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.
Step 3
Sauté for a few minutes or until the garlic is very fragrant.
Step 4
In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
Step 5
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 tbsp of vegetable broth. Whisk together.
Step 6
Add in the arrowroot mixture and stir.
Step 7
When bubbles start to form, add in the chickpeas and stir until they are well coated.
Step 8
Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
Step 9
Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
Step 10
Serve with steamed broccoli, quinoa, or rice.
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