Ingredients:

  • 30 oz canned chickpeas, drained and rinsed
  • 3 tbsp cornstarch
  • 0.5 tsp sea salt
  • 2 tbsp avocado oil
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp tomato paste
  • 1 tsp toasted sesame oil
  • 0.5 cup vegetable broth
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 dried red chilies
  • 3 green onions, whites and greens separated

Instructions:

  1. Drain and rinse 30 oz canned chickpeas. Place them on a clean towel and pat them until they are completely matte.
  2. Toss with 3 tbsp cornstarch and 0.5 tsp sea salt. Ensure every chickpea is thinly coated.
  3. Heat 2 tbsp avocado oil in a large skillet over medium high heat. Wait until the oil is shimmering and faint wisps of smoke appear.
  4. Add the chickpeas in a single layer. Fry for 8-10 minutes, tossing occasionally, until the shells are golden brown and sound hollow when tapped. Remove them from the pan and set aside.
  5. In a small bowl, whisk 0.25 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp maple syrup, 1 tbsp tomato paste, 1 tsp sesame oil, 0.5 cup vegetable broth, and 1 tbsp cornstarch.
  6. In the same skillet, add the whites of the 3 green onions, 3 minced garlic cloves, 1 tbsp grated ginger, and 4 dried red chilies. Sauté for 1 minute until the aroma is sharp and fragrant.
  7. Pour the sauce mixture into the skillet. Stir constantly as it comes to a simmer.
  8. Watch for the color change. The sauce will go from cloudy to a deep, translucent mahogany.
  9. Return the chickpeas to the pan. Toss quickly to coat every surface in the bubbling glaze.
  10. Garnish with the green onion tops. Serve immediately while the texture is at its peak.