This is actually my mams sauce recipe that i have tweaked a little here and there to make it vegan and give it that real sweet and smokey flavour. This tastes delicious on tofu baked in the oven or as we are going to do today, roasted chickpeas.
What i will say i have used my air fryer for these chickpeas, so if your doing them in the oven use a tray with some baking paper to help them dry out a little. Right lets dive straight into what your going to need for this recipe. The sauce will cover one large tin of chickpeas and you will still have some left over.
What you will need;
2tbs tomato puree
3 tbs maple syrup
2tsp vegan Worcester sauce
1tsp garlic puree
2tsp tamari
2tsp liquid smoke
1/2 tsp vinger
Pinch of salt
1tbs of water to thin it out and a little coconut sugar after you have tasted it, you might not need it!
1 can of chickpeas, rinsed and dried with a kitchen towel
Method;
Place chickpeas in air fryer for around 10-15 minutes at 180degrees. Keep checking on them and giving them a toss around make sure they get the same amount of cooking on all sides. For the sauce, simply combine all of the ingredients and mix well. Taste it make sure its to your flavour. Once the chickpeas are ready they should have a little crunch on the outside and still soft in the middle. Warm a little of your sauce over low heat and toss the chickpeas in there to get them nice and coated. Serve with your favourite sides and dig in!
I hope you enjoyed this recipe. If you do decide to make this be sure to pop on over on social media and tag me in you recreations. I love looking at them! Also if your not fussed about having that little crunch to the chickpeas you can skip cooking them before the sauce and just pop them straight into it. Just make sure they get reheated fully before digging in and enjoying.
Until next time, Helen xx
