General Tso’s Chickpeas over Turmeric Rice

Ingredients

Chickpeas:

• 1 1/2 cups or 1 (15-ounces) can of cooked chickpeas

• 1 tablespoon molasses or soy-free soy sauce

• 1 tablespoon lemon juice

• 1 tablespoon arrowroot starch

• 1 tablespoon sunflower or sesame oil

• 2 cloves garlic, chopped

• 1 teaspoon fresh ginger, grated

• 2 green onions, sliced, extra for garnish

• 1 teaspoon sesame oil

Rice:

• Long grain white rice or Jasmine rice

• 1 teaspoon turmeric for every 6 cups of rice

Sauce:

• 1/2 cup bone broth

• 2 tablespoons date sugar, or sweetener of choice

• 2 teaspoons molasses

Directions

1. Begin cooking rice per package instructions. Stir the turmeric into the water of the rice pot or rice cooker to dissolve.

2. In a medium bowl, add chickpeas, molasses/soy sauce, lemon juice, and arrowroot starch. Set aside for 10 minutes to marinate.

3. Heat the oil in a large skillet on medium heat, add garlic, ginger, and green onions. Cook for 1 to 2 minutes, stirring constantly until fragrant. Add chickpeas and stir to coat.

4. Mix the sauce ingredients in a small bowl. Add to chickpeas and cook, stirring gently until sauce thickens. Turn off heat and stir in sesame oil.

5. Serve over the rice and garnish with green onions.