Use precooked chickpeas for this recipe—either canned chickpeas or home cooked.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Side Dish
Servings: 4
Author: Jenné
Ingredients
1 1/2tablespooncanola oil
2tablespoonsfresh gingerminced
3garlic clovesminced
1cupfresh squeezed orange juiceI used 3 naval oranges
1/3cupsoy sauce
3tablespoonsrice vinegar
3pitted dates
1/4cupwater + 1 1/2 tablespoon cornstarchdissolve the cornstarch in the water before adding to recipe
1cupuncooked rice
1carrotdiced
2cupscooked beansI cooked mine from scratch to save money, or you could use canned
1head of broccoliflorets and stem diced
Instructions
Warm 1/2 tablespoon of oil in a saucepan on medium heat, then add the ginger and garlic, and cook for about 1 minute.
Add the orange juice, soy sauce, rice vinegar, and dates.
Bring to a simmer, and cook for 5 minutes.
Remove it from the heat, and stir in the cornstarch mixture. Stir for about 1 minute until it begins to thicken.
Allow the sauce to cool for a bit, then transfer it to a blender and blend until smooth.
Cook the rice according to package instructions.
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.
Add the broccoli, and stir again. Cover it and cook for another 10 minutes.