These Vegan Sweet & Sour Chickpeas are the BEST meal for a friday night (or any night) vegan ‘fake-away’! They’re naturally gluten free, vegan and only take 20 minutes to whip up.
You won’t believe how easy it is to get that rich, delicious, chinese-y flavour with just a handful of your pantry staples. Chickpeas are a huge part of my diet, I just think they’re so versatile in both sweet and savoury recipes!
For example, why not try out my Vegan Chickpea Cookie Dough to satisfy that sweet tooth.
I want to include more savoury recipes like this one here on the blog – I just want to show how easy and simple it can be to make delicious plant based meals, and this dish is such a crowd-pleaser!
If you make these Vegan Sweet & Sour Chickpeas, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
- 1 tbsp sesame oil (or any oil of choice)
- 3 cloves of garlic, crushed
- 2 tins (400g) chickpeas, drained and rinsed
- 1 cup mushrooms, finely sliced
- 1/2 a head of broccoli, chopped into small florets
- 1 bell pepper, sliced thinly
- Sea salt and pepper
- Cooked white or brown rice, to serve
- Sesame seeds and fresh coriander, to serve (optional)
For the sauce:
- 1/4 cup maple syrup
- 4 tbsp apple cider vinegar (or 2 tbsp apple cider vinegar and 2 tbsp rice vinegar)
- 3 tbsp soy sauce/tamari for gluten free option
- 1/3 cup water
- 2 tbsp tomato puree/paste
- 1 1/2 tsp cornstarch (or starch of choice) + 3 tsp room-temp water
- In a medium sized bowl, add all the sauce ingredients apart from the cornstarch and whisk until well-incorporated. Taste it and add in any sweet or sour ingredients to your taste preference!
- Heat the oil over a medium heat in a large skillet/pan.
- Add in the crushed garlic and sauté for 2-3 minutes until fragrant (don’t burn!)
- Next, add in the mushrooms, peppers and broccoli and stir fry for 5 or so minutes until softened.
- Add the chickpeas and sauce into the pan and bring to the boil while stirring, then turn down to simmer for 10 minutes.
- In a small bowl/cup mix together the cornstarch and water, then pour into the pan. Stir together and let the sauce thicken. It should be thin but sticky!
- Serve with rice and a sprinkling of sesame seeds. Enjoy!