Sautéed chickpeas and garlic rice

Sautéed chickpeas and garlic rice

A simple meal for busy evenings! It prepares well with leftover rice from the day before, complete your meal with a salad or raw vegetables for a quick, complete and delicious meal!


Sautéed chickpeas and garlic rice

Makes 2 servings 
Preparation: 20 minutes
Cooking: 20 minutes 


  • 2.5 tbsp sesame oil
  • 2,5 cups diced onions
  • 3 garlic cloves, minced
  • 1 cup of cooked rice 
  • 1.5 tbsp of organic fine coconut
  • 1.5 tbsp tamari sauce
  • 1.5 tbsp pure maple syrup
  • 1 tbsp of apple cider vinegar
  • 1 tsp chili flakes 
  • 2 cup of Chickpeas cooked, rinsed and drained
  • 0.5 tbsp cornstarch
  • 0.5 tbsp water
  • ground pepper to taste 


Preparing the rice

  1. Heat 1.5 tbsp of sesame oil in a saucepan over medium heat.
  2. Sauté 1 cup of onions and the 3 garlic cloves until the onions are translucent. Mix well to prevent the garlic from burning. 
  3. Add 1 cup of cooked rice and cook until heated through. Add ground pepper to taste. 

Preparation of chickpeas:

  1. Prepare the sauce by mixing the coconut, tamari sauce, maple syrup, apple cider vinegar, remaining oil and chili flakes. Put aside.
  2. Prepare the thickening mixture by mixing the starch and water. Put aside.
  3. In a non-stick skillet, heat remaining onions over high heat until browned, about 10 minutes. 
  4. Add the chickpeas and cook for another 3-4 minutes until browned. 
  5. Add the sauce and the thickening mixture. Mix and cook until the sauce is thick. 
  6. Serve in a bowl with the rice.


Bon appétit!


President Hippocrate Bio

Previous Article Next article

  • Caroline Bisaillon
Comments 0
Leave a comment
Message: *

Please note that comments must be approved before posting

* Required