Before you get cookin’, set the stage by gathering your ingredients. Drain and rinse the chickpeas, and make sure they’re ready to absorb all that glorious sauce. Chop your green beans into bite-sized pieces. A quick wash and prep saves you time and keeps your kitchen organized!

In a medium bowl, combine the orange juice, tomato paste, water, corn starch, apple cider vinegar, soy sauce, brown sugar, Sriracha, minced ginger, and smoked paprika. Stir until smooth and cohesive. This will be the star of your dish. Taste and adjust if needed—add a bit more sugar for sweetness or Sriracha for heat.

In a large skillet over medium heat, add a splash of water or oil (if preferred). Once it’s warmed up, toss in the green beans. Sauté them for about 4-5 minutes until they are tender yet crisp. You want a vibrant green hue. No mushy beans allowed!

Once the green beans reach your desired tenderness, add the chickpeas to the skillet. Gently stir them together, allowing the warmth to envelop the chickpeas. They should sizzle lightly; this is where the magic begins!

Now, pour your prepared sauce over the chickpeas and green beans. Stir gently until everything is well coated. Let this simmer for about 5-7 minutes, stirring occasionally. The sauce should thicken—a luscious coating on your ingredients.

Once the sauce has reached your desired thickness, take it off the heat. Scoop the creation into serving bowls and garnish as you please. A sprinkle of sesame seeds or a squeeze of fresh lime can elevate the dish even further. Serve it hot with your sides—enjoy!