Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Stephanie
Ingredients
1 15 oz can chick peas (garbanzo beans)
3 Tbsp sesame oil (or grapeseed or olive to avoid sesame)
1 Tbsp soy sauce (or coconut aminos to avoid soy)
2 cloves minced garlic
1 inch piece ginger, grated
to taste salt
Directions
Rinse and pat dry chickpeas. Heat oil and soy sauce over medium heat in a saute pan for 3 minutes. Add chickpeas to pan and cook, stirring occasionally for 12-15 minutes, until toasty brown. Remove and place on paper towels to remove excess oil. Add garlic to pan while still warm for 2 minutes but do not brown. Add ginger and chickpeas back to the pan with garlic. Add salt if needed.
Notes
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
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