2 Tbsp. gluten free tamari or low sodium soy sauce if not gluten free
1 Tbsp. honey/maple syrup
1/8 tsp. dried ginger
FOR THE RICE:
1 15-oz. can chickpeas, drained and rinsed
2 Tbsp. olive oil, plus more for cooking if needed
1 large clove garlic, minced
2 medium carrots, diced
1 bell pepper, diced
2 radishes, cut into thin strips
3 green onions, roughly chopped
black & white sesame seeds, optional
Make the sauce: Add soy sauce, honey/maple syrup, and ginger to a small mason jar or bowl, and mix well to combine. Set aside.
Make the rice: Add chickpeas to a food processor and pulse until it looks like rice/riced cauliflower. Don’t over process it or you’ll have mashed chickpeas. Set aside.
Add olive oil to a large sauce pan and heat over medium to medium-high heat. Add garlic and sauté until brown and fragrant. Add carrots and pepper and sauté until caramelized and tender. If the veggies are browning too much, be sure to reduce the heat a bit.
Add riced chickpeas and sauté until warmed through. You can add a bit more olive oil here to help it “fry.”
After a minute or so, add your sauce, and mix to coat completely. Allow to fry and caramelize a bit more, 30 seconds to 1 minute.
Remove from heat and scoop into bowls. Top with radishes, green onion, and sesame seeds.