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
Long grain white rice or Jasmine rice
1 teaspoon turmeric for every 6 cups of rice
Begin cooking rice per package instructions. Stir the turmeric into the water of the rice pot or rice cooker to dissolve.
In a medium bowl, add chickpeas, molasses/soy sauce, lemon juice, and arrowroot starch. Set aside for 10 minutes to marinate.
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.
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.
Serve over the rice and garnish with green onions.