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  • Marinade:
  • 1 1/2 cups chickpeas cooked or 1-15 ounce (425g) can, drained, rinsed
  • 1 tablespoon Bragg’s liquid aminos or coconut aminos (soy-free)
  • 1 tablespoon lemon juice
  • 1 tablespoon tapioca starch
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 spring onions, sliced (white parts, save green for garnish)
  • For the Sauce:
  • 1/4 cup (60ml) water
  • 2 tablespoons coconut palm sugar or sweetener of choice
  • 2 teaspoons Bragg’s liquid aminos or coconut aminos
  • 1 teaspoon sesame oil
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