Ingredients: |
Ingredients: 2 teaspoons extra virgin olive oil
1 (14 ounce/398mL) can chickpeas, drained and rinsed
1 teaspoon sriracha, to taste
2 large garlic cloves, minced
1/4 cup plus 1 tablespoon pure maple syrup
3 tablespoons low-sodium tamari or soy sauce
1/4 cup unseasoned rice vinegar or apple cider vinegar
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Directions: |
Directions:1. In a large nonstick skillet, heat the oil over medium-high heat for about 2 minutes, tilting the skillet to coat with the oil.
2. After preheating, add the drained chickpeas to the pan and spread them out into a single layer. Cook, stirring occasionally, for 5-7 minutes, until the chickpeas are golden and browned in some spots.
3. Meanwhile, prepare the sauce: In a small bowl, whisk together the sriracha, garlic, maple syrup, tamari, and vinegar.
4. Carefully pour all the sauce into the skillet (it'll sizzle as it hits the pan). Toss the chickpeas until they're completely coated in the sauce, then spread into a single layer once again. Reduce the heat to medium, and gently simmer the chickpeas in the sauce, uncovered, tossing them occasionally, for 4 tp 5 minutes, until the sauce cooks down ad thickens, and the chickpeas absorb some of the sauce. There should still be a nice coating left in the pan (about 1/4 cup sauce) when they're finished cooking. The chickpeas will continue to absorb sauce after cooking.
5. Serve as desired. You could serve these in simple lettuce cups with a sprinkle of sliced green onions and sesame seeds, or scooped onto a salad for a light, protein-packed meal. They are also delicious served over a bed of your favourite cooked veggies and grains or thrown into a hearty wrap. |
This recipe for Sizzling Maple-Sriracha Garlic Chickpeas is from