Ginger-Glazed Chickpeas with Steamed Rice and Bok Choy

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 3/4 cup dry white rice
• 4 heads baby bok choy, halved lengthwise
• 3 tbsp coconut aminos
• 2 tbsp mirin
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp avocado oil
• 1 tsp potato starch
• 2 tbsp water
• 1 tbsp toasted sesame seeds(optional)
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. 1

   Rinse the rice and cook it with 1 1/2 cups water in a covered pot over low heat for 18 minutes. Rest off the heat for 5 minutes.

2. 2

   Whisk the coconut aminos, mirin, grated ginger, and garlic together in a small bowl.

3. 3

   Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add the chickpeas and cook undisturbed for 3 minutes until lightly crisped, then stir and cook 2 minutes more.

4. 4

   Pour the ginger sauce over the chickpeas and simmer 2 minutes. Stir the potato starch into the 2 tbsp water until smooth, then drizzle it in while stirring until the glaze thickens and coats the chickpeas, about 1 minute.

5. 5

   In a second pan, heat the remaining avocado oil over medium-high heat. Place the bok choy cut-side down, sear for 2-3 minutes until golden, then season with salt and black pepper and add a splash of water, covering for 2 minutes to steam through.

6. 6

   Serve the glazed chickpeas over the steamed rice with the bok choy alongside, sprinkled with toasted sesame seeds if using.