Garlicky Sesame Chickpeas with Coconut is a complete fusion entree with various flavors infused in one pan. When paired with steamed rice the dinner becomes even more desirable and wholesome.
Heat oil in a nonstick pan. Add garlic, sesame seeds and coconut. Saute for 30 seconds on a medium flame.
Increase the flame to high and add soy sauce immediately. As the bubbles of soy sauce forms lower the flame.
Add vinegar, maple syrup, black pepper and mix well.
Add chickpeas and aquafaba and mix. Cook covered on medium flame for 5-7 minutes or until its well-blended and chickpeas do not have raw taste. Do not let it dry. Slight liquid should float at the bottom to flavor the entree.
Lastly sprinkle salt as per your taste and serve warm with steamed rice.
Video
Notes
use fresh homemade boiled chickpeas. Also I used fresh homemade aquafaba for this recipe.
Aquafaba is the leftover chickpea water that’s used for boiling chickpeas/garbanzo beans.
For us there was no need to add salt so feel free to sprinkle salt as per your taste.
If while cooking the liquid dries up add about ¼ cup of water to chickpeas and cook covered at a low flame until water is well cooked. Adjust the spice a little before serving.