Sort ingredients
corbet
QR Code
Listen
Pdf
Drain and rinse the chickpeas and set aside.
Mince the garlic and saute in oil for a few minutes or until the garlic is very fragrant.
In a small bowl combine tapioca and half of the broth. Mix until no clumps remain. Set aside.
To the sauté pan with the garlic, add in the aminos, sesame oil, maple syrup, rice vinegar, ginger, and remaining broth. Whisk together.
Add the tapioca mixture and stir.
When bubbles start to form, add the chickpeas and stir until well coated.
Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
Remove from heat and let sit to let the chickpeas absorb all the flavor.
Serve with steamed broccoli, quinoa, or rice.