Teriyaki Chickpea Rice Bowl

Chickpeas in teriyaki sauce served over stir fried vegetables and rice and topped with scallions and sesame seeds.

5 from 9 votes

The most addictive teriyaki chickpeas served over rice and stir fried veggies all topped with delicious ginger peanut sauce.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

Teriyaki Chickpeas

¼ cup tamari 60 mL
¼ cup maple syrup 60 mL
1 tbsp rice wine vinegar 15 mL
1 tbsp mirin 15 mL
1 tsp fresh ginger grated
2 cloves garlic grated
¼ cup water 60 mL
2 tsp cornstarch
1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups)
1/3 cup green onions thinly sliced

Ginger Peanut Sauce

1/4 cup all-natural peanut butter 60 g
1 tbsp tamari 15 mL
2 tsp fresh ginger grated
1 clove garlic grated
1 tbsp rice vinegar 15 mL
2 tsp sesame oil 10 mL
1 tbsp maple syrup 15 mL
1 tsp sambal oelek or chili garlic paste optional, for heat (5 mL)
2-5 tbsp warm water
pinch of salt if needed (omit if using salted peanut butter)

For the Vegetables & Bowls

2 tsp sesame oil
2 cups snap peas 227 g
2 carrot peeled, then cut into matchsticks (300 g)
1 red bell pepper thinly sliced (140 g)
1 tsp sesame seeds
3 cups cooked rice
thinly sliced green onions for topping
sesame seeds for topping

Instructions

If you don't have cooked rice on hand, start cooking your choice of rice now according to package instructions. Recommended to use 1/2-1 cup cooked rice per bowl but you can adjust that to your preference/nutritional needs.
In a small bowl, combine tamari, maple syrup, vinegar, mirin, ginger and garlic.
In another small bowl, whisk together the water and cornstarch.
Use a small blender or mini food processor to blend all of the ingredients until smooth, or combine in a bowl and whisk until smooth. Start with 2 tbsp water and slowly add more until you reach your desired consistency. It should be thick and creamy but pourable.
In a large wok or skillet, heat 2 tsp sesame oil and 2 tbsp water over medium heat. When the pan is hot, add the carrots, snap peas and peppers. Season with salt and pepper. Cover and cook for 4 min. Uncover and cook for another 2-3 min, stirring occasionally, until tender-crisp.
In the same pan, heat 2 tsp oil over medium-high heat (you may not need extra oil after cooking the veggies). Add the chickpeas. Cook for 2-3 min, stirring occasionally until golden-brown. Add the teriyaki sauce and mix well to coat the chickpeas.
Stir the cornstarch slurry then add it to the pan. Cook for 3-4 min, stirring often, until thickened. Stir in green onions.
Divide rice between bowls. Top with the veggies and chickpeas. Drizzle ginger-peanut sauce over top. Sprinkle with sesame seeds and green onions.

Video

Notes

You can cook the chickpeas and veggies in two separate pans at the same time or save washing the extra pan and cook them one after the other in the same pan.

The ginger peanut sauce is optional but a delicious addition. If you're making it, consider doubling the recipe and using the extra sauce for other bowls, salads, dipping, tofu, etc. Extra sauce can be stored in the fridge for up to 1 week. It will thicken after storing but can be thinned by stirring in some water.

Nutrition