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Ingredients
Chickpeas
- 15.5 oz canned chickpeas, drained
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice wine vinegar
1 tbsp sriracha
2 tbsp cornstarch
Sauce
- 2 cloves garlic, finely grated
- ⅓ cup low-sodium vegetable broth
- 3 tbsp rice wine vinegar
2 tbsp packed light brown sugar- 1 tbsp grated fresh ginger
- 1 tbsp hoisin sauce
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp toasted sesame oil
Stir-fry
- ¼ cup peanut or vegetable oil
- 1 Fresno chile, seeded and thinly sliced optional
- 2 cloves garlic, thinly sliced
1 tsp red pepper flakes- cooked white rice
- toasted sesame seeds
- sliced scallions
Instructions
- Toss the chickpeas with soy sauce, vinegar and sriracha. Rest 10 minutes, drain and toss the chickpeas with cornstarch.
- Whisk the sauce ingredients together. Heat the frying oil in a large skillet over medium heat and fry the chickpeas 8 to 10 minutes, stirring occasionally, until crisp. Lift out the chickpeas and leave the oil in the skillet.
- Cook the Fresno chile, sliced garlic and pepper flakes in the oil for 1 minute. Slowly add the prepared sauce and stir 1 to 2 minutes, until slightly thickened. Return the chickpeas and toss to coat.
Notes
Drain the chickpeas before adding the cornstarch so it coats evenly.
Adapted from June Xie, Delish.
