Mongolian Chickpeas (One Pot, Gluten-Free, Nut-Free)

To prepare the sauce, combine in a small bowl the gluten-free tamari, maple syrup, rice vinegar, water or vegetable broth, sesame oil if you are using it, and black pepper and whisk them together. Also, in a separate small cup, mix the cornstarch with two tablespoons of cold water until the mixture is smooth.

Warm the oil by placing a large skillet or deep pan over medium heat and then adding the olive oil before letting it heat for a few seconds.

Cook the aromatics by adding the minced garlic and the grated ginger, then cook them for about 30 to 60 seconds, stirring all the time until they are fragrant, and make sure the garlic doesn’t brown.

Mix in the chickpeas: Take the drained chickpeas and, if desired, the red pepper flakes and stir them in. Then cook them for 2 to 3 minutes, stirring gently so that the chickpeas are coated with the garlic and ginger.

Add the sauce: Pour the prepared tamari mixture into the pan and stir thoroughly until it reaches a gentle simmer, which should take 3 to 4 minutes so that the chickpeas can absorb the flavour.

To thicken the sauce, re-stir the cornstarch slurry and then slowly pour it into the skillet while stirring. Continue to simmer for another 1 to 2 minutes until the sauce is glossy and thick enough to cover the chickpeas.

To adjust the flavour, taste the sauce and then add a bit more maple syrup if you want it sweeter or a little rice vinegar for additional tanginess. If the sauce grows too thick, add a tablespoon of water at a time.

To garnish and serve: Take the pan off the heat. Sprinkle the chickpeas with sliced green onions and, if you like, with sesame seeds. Serve the dish hot over some cooked rice, together with steamed broccoli if you desire it.