Orange Ginger Chickpeas | Cheap Vegan Meals
Prep time
Cook time
Total time
Use precooked chickpeas for this recipe—either canned chickpeas or home cooked.
Serves: 4
  • 1½ tablespoon canola oil
  • 2 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 cup fresh squeezed orange juice (I used 3 naval oranges)
  • ⅓ cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 pitted dates
  • ¼ cup water + 1½ tablespoon cornstarch (dissolve the cornstarch in the water before adding to recipe)
  • 1 cup uncooked rice
  • 1 carrot, diced
  • 2 cups cooked beans (I cooked mine from scratch to save money, or you could use canned)
  • 1 head of broccoli, florets and stem diced
  1. Warm ½ tablespoon of oil in a saucepan on medium heat, then add the ginger and garlic, and cook for about 1 minute.
  2. Add the orange juice, soy sauce, rice vinegar, and dates.
  3. Bring to a simmer, and cook for 5 minutes.
  4. Remove it from the heat, and stir in the cornstarch mixture. Stir for about 1 minute until it begins to thicken.
  5. Allow the sauce to cool for a bit, then transfer it to a blender and blend until smooth.
  6. Cook the rice according to package instructions.
  7. Warm the remaining oil in a skillet on medium heat, then add the carrots, orange sauce, and chickpeas. Stir well, then cover. Cook for about 10 minutes, and be careful it doesn’t burn.
  8. Add the broccoli, and stir again. Cover it and cook for another 10 minutes.
  9. Serve over rice and garnished with cilantro.
Recipe by Sweet Potato Soul by Jenné Claiborne at