?Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)?
By cookingforpeanuts
Recipe:
✅Preheat oven to 425F.
✅Cut Brussels sprouts into halves. Transfer 2-1/2 cups halved Brussels sprouts to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce.
✅Drain and rinse 1-14oz can chickpeas. Transfer the chickpeas to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Transfer the Brussels sprouts and chickpeas to two separate baking sheets. Roast until crispy, about 20 minutes, tossing halfway.
✅For extra crispy, broil for 2 minutes after roasting.
✅Make stir-fry sauce:
✅In a medium bowl, whisk: 1/2 cup low-sodium tamari or soy sauce, 1/4 cup water, 2 tbsp maple syrup, 3 tsp chili garlic sauce, 2 tsp rice wine vinegar, 4 tsp cornstarch.
✅In a large non-stick skillet, sauté 4 minced garlic cloves + 1 tbsp minced ginger for 30 seconds.
✅Add the sauce, chickpeas, and Brussels and mix everything together.
✅Cook over low heat until sauce is thickened and warmed through.
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