Mix the cornstarch: In a small bowl, whisk together cornstarch and 1 tablespoon of the broth until smooth. Set aside.
1 tablespoon cornstarch, ¼ cup vegetable broth
Make the sauce: In a bowl, combine soy sauce, agave syrup, toasted sesame oil, and rice vinegar, red pepper flakes. Whisk and set aside.
1 tablespoon toasted sesame oil, ¼ cup low sodium soy sauce, 2 tablespoon agave syrup, 1 teaspoon rice vinegar
Sauté aromatics: In a skillet over medium heat, warm olive oil. Add garlic and ginger. Sauté for 30 seconds to 1 minute until fragrant.
4 teaspoon garlic, 1 tablespoon olive oil, ½ teaspoon ginger, ½ teaspoon red chili flakes
Build the sauce: Add the soy mixture and remaining broth to the skillet. Pour in the cornstarch slurry and stir as it bubbles and thickens.
Add chickpeas: Stir in the chickpeas and reduce heat to low. Simmer for 5–7 minutes, stirring often, until thick and glossy.
1 15 ounce can chickpeas
Serve: Drizzle with lime juice and enjoy over rice. Sprinkle with sesame seeds or green onions if you like!
lime wedges
