Japanese-Inspired Soy-Ginger Beans & Rice

Ingredients

• 1 cup Cooked white rice
• 1 can (15 oz / 425 g) Canned chickpeas (drained and rinsed)
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Brown sugar
• 1 tbsp Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 1 tsp Sesame oil
• 1/4 cup Water
• 1 tsp Cornstarch(optional)
• 1 tbsp Sesame seeds
• 2 stalks Scallions (thinly sliced)

Instructions

1. 1

   Prep (10 minutes): Drain and rinse the chickpeas. Grate the ginger, mince the garlic, slice the scallions, and measure the sauce ingredients.

2. 2

   Cook (25 minutes): In a skillet over medium heat, add soy sauce, rice vinegar, brown sugar, ginger, garlic, sesame oil, and water. Simmer 5 minutes to meld flavors.

3. 3

   Add chickpeas to the skillet and simmer 15 minutes, stirring occasionally, until the sauce coats the beans.

4. 4

   If you want a thicker sauce, stir cornstarch with 1 tbsp water and pour into the skillet; simmer 3 minutes until glossy.

5. 5

   Serve: Spoon the warm soy-ginger beans over the rice. Top with sesame seeds and scallions.