Teriyaki Chickpeas

By á-29897

Ingredients

• 1 teaspoon corn starch dissolved in 1 tablespoon water
• 3/4 teaspoon garam masala
• 1/4 cup toasted sesame oil
• 1 tablespoon tamari
• 3 tablespoons agave nectar or maple syrup
• splash rice vinegar
• 2 cups cooked chickpeas (or one 15-ounce can), drained

Preparation

Step 1

Dissolve the cornstarch, adding an additional tablespoon of water if necessary. Whisk in everything else except the chickpeas. Warm up a large skillet over medium heat. Add the drained chickpeas, then the teriyaki mixture. Toss to coat. Simmer until the sauce has reduced to a thick glaze, stirring occasionally to keep the chickpeas from sticking.