Sticky Chickies

This is such an easy dinner, but it tastes like you’ve spent the whole day marinating this vegan feast.

Ingredients

1 cup brown basmati rice

2 cups water

Salt

Vegetables (I used broccoli, green beans and Cauliflower)

2 cans chickpeas (or precooked dry chickpeas)

Sesame oil

1 clove garlic

1 tsp ground ginger

1/3 cup Tamari

3 tabs maple syrup

Splash apple cider vinegar ( we use Otway Apple Cider Vinegar)

1/4 cup vegetable broth

1 tab arrowroot or tapioca to thicken

Method

1- Drain and rinse chickpeas and pop aside

2- Cook basmati rice, place 1 cup basmati in a saucepan with 2 cups water and a sprinkle of salt. Bring to the boil and then reduce heat to a simmer, pop the lid on and leave without opening the lid for 45 minutes. take off the heat remove the lid and fluff up rice.

3- Set up and turn on your steamer to cook the vegetables, whilst making your sticky chickpeas, they should be done in about the same time.

4- Add a little sesame oil to a saucepan, once warm, add garlic and cook until it lets off a nice fragrance.

5- Add the tamari, maple syrup, ginger, vegetable broth and apple cider to the garlic. Give it a mix before adding in your thickener of choice (arrowroot, flour or tapioca)

6- Add the chickpeas and stir covering them with your tamari sauce. allow the sauce to thicken, stirring and keeping an eye on constantly, as it won’t take long to thicken. Take off heat when you’re happy with the consistancy your sticky chickpeas.

7- In a bowl add a spoonful of rice, a serve of vegetables and some sticky chickpeas, top off with a sprinkle of sesame seeds.