This recipe is a great plant-based or vegan version of orange chicken. These orange chickpeas and rice have a bright, sweet flavor but this chickpea bowl is full of protein and fiber. This is a quick 15 minute dinner, if you use precooked chickpeas.
The longest part of this recipes for us was juicing the oranges. To make using dried chickpea more accessible, we cook a larger batch and freeze them for convenient use. Chickpeas will last in the fridge for 5 days, and 6 months in the freezer. We do cook our dried chickpeas to al dente, because we prefer the texture.
Vegan Orange Chickpeas
2 cups cooked chickpeas
3 juiced, oranges
1 zested, orange
3 cloves garlic, minced
1 tbs, fresh ginger, grated
1 ½ tbs olive oil
¼ cup brown sugar, vegan
¾ cup water
⅓ cup soy sauce
1 tbs rice vinegar
2 tbs cornstarch
1 tbs hot sauce, optional
5 cups cooked rice
Whisk cornstarch and soy sauce together and set aside.
Juice and zest oranges, set aside.
On med-high heat saute, garlic, ginger and oil for 2-3 minutes.
Add the orange juice, water, rice vinegar, brown sugar, and hot sauce. Let simmer for 2 minutes.
Slowly add in the cornstarch mixture while whisking the sauce.
Stir in chickpeas and orange zest and let simmer for 5-10 minutes.
Serve warm with rice, quinoa, and steamed veggies.