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Teriyaki Chickpeas


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Rate this recipe 4.4/5 (10 Votes)


  • 1 teaspoon corn starch dissolved in 1 tablespoon water
  • 3/4 teaspoon garam masala
  • 1/4 cup toasted sesame oil
  • 1 tablespoon tamari
  • 3 tablespoons agave nectar or maple syrup
  • splash rice vinegar
  • 2 cups cooked chickpeas (or one 15-ounce can), drained


Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Dissolve the cornstarch, adding an additional tablespoon of water if necessary. Whisk in everything else except the chickpeas. Warm up a large skillet over medium heat. Add the drained chickpeas, then the teriyaki mixture. Toss to coat. Simmer until the sauce has reduced to a thick glaze, stirring occasionally to keep the chickpeas from sticking.

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