Garlic Sesame Chickpeas and Spinach

Sometimes a meal just needs to be quick and easy, without sacrificing flavor and deliciousness!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

• 2 cans Chickpeas (15 oz. each)

• 2 lbs of Baby Spinach, I used pre-packaged

• 5 Cloves of Garlic, minced

• 1-2 Tsp. Ginger Paste

• 2 Tbs. Water

• 1 Tbs. Cornstarch

• ⅓ cup Soy Sauce

• 2 Tsp. Rice Wine Vinegar

• 1 ½ Tbs. Sesame Seed Oil

• 3 Tbs. Maple Syrup

• 1 Tsp. Red Chili Flakes

• 1 Tbs. Olive Oil

Instructions

1. In a small bowl, combine soy sauce, sesame seed oil, rice wine vinegar, maple syrup, and red chili flakes. Mix well and set aside.

2. In another small bowl, combine water and cornstarch. Mix well until cornstarch has dissolved completely. Set aside.

3. Next, drain and rinse the chickpeas. Set aside.

4. Mince the garlic and saute it in a medium or large pot with olive oil on medium high heat. Saute for about 1 minute.

5. Add in the chickpeas and saute with the garlic for 1 more minute.

6. Now pour in the sauce mixture and mix well with the chickpeas. Cook until the sauce begins to boil, and add in the cornstarch/water mixture. Be sure to keep stirring to prevent clumps. Immediately turn the heat down to a simmer.

7. Continue to mix everything until well combined. Once the sauce has thickened, add in the spinach. Cook until the spinach has wilted.

8. Turn off the heat and remove the pot from the stove. Serve over rice, enjoy!