Japanese Simmered Chickpeas with Steamed Rice

Ingredients

• 2 cups cooked chickpeas
• 1 cup white rice
• 3 tbsp coconut aminos
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 1 piece kombu
• 4 dried shiitake mushrooms
• 3 scallions
• 1 tbsp toasted sesame seeds
• 1 tbsp avocado oil

Instructions

1. 1

   Rinse rice and cook in a rice cooker or pot with 1 1/2 cups water until fluffy.

2. 2

   Soak kombu and shiitake mushrooms in 1 1/2 cups hot water for 10 minutes to make a broth; remove and slice the mushrooms.

3. 3

   Heat avocado oil in a saucepan, sauté ginger for 30 seconds, then add broth, coconut aminos, mirin, rice vinegar, mushrooms, and chickpeas.

4. 4

   Simmer uncovered for 15 minutes until the sauce reduces and coats the chickpeas.

5. 5

   Slice scallions thinly.

6. 6

   Serve chickpeas and sauce over steamed rice, topped with scallions and toasted sesame seeds.