These crispy sticky chickpeas pair perfectly with a side of rice and veggies and are a deliciously easy way to get more beans and fibre into your diet! The sticky sauce is made up of tomato paste, soy sauce, maple syrup, sesame oil, garlic and ginger, and is one of my favourite sauces. After roasting the chickpeas, they’re coated with the sauce and topped with sesame seeds – it’s that easy!
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 2
Ingredients
- 1 can of chickpeas (540mL, 19 fl oz)
- 1 1/2 tbsp olive oil
- Pinch of salt
- Sesame seeds
Sticky Sauce
- 1/4 cup tomato paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 clove of garlic, minced
- 1/2 inch piece of ginger (about 1/4 tsp powdered ginger)
- 3 tbsp water
Equipment
- Lined baking sheet
- Small bowl or jar
- Frying pan
Instructions
- Preheat the oven to 375F.
- Drain and rinse the can of chickpeas, then dry them really well with a clean tea towel or paper towel. A few of the chickpea peels may fall off, you can pick them off and compost them.
- Add the dried chickpeas to a lined baking sheet, along with olive oil and a pinch of salt. Roast for about 30 minutes, or until golden and crispy.
- While the chickpeas are in the oven, prepare the sauce in a small bowl or mixing glass by combining tomato paste, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger and water.
- A couple of minutes before the chickpeas are done, add the sauce to a frying pan on medium heat and bring to a simmer (adding more water if the sauce simmers for a bit too long). If serving with rice, I like setting a bit of sauce aside to pour over the rice.
- Once the chickpeas are out of the oven, add them to the pan to coat them in the sauce, then remove the pan from heat.
- Top with sesame seeds and enjoy! See notes for my favourite ways to serve these sticky chickpeas.
Notes:
*I like serving these chickpeas with rice or quinoa – set aside 1-2 tbsp of the warmed sticky sauce to pour over the rice/quinoa. Serve with roasted veggies or a side salad and enjoy!
*These chickpeas would also be delicious in a wrap.
