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Sweet and Sour Chickpeas

Georgina Burgess
Print Recipe
Course Dinner, Lunch
Servings 2 people

Ingredients
  

  • 1 tbsp Sesame Oil (or any oil of your choice)
  • 3 cloves Garlic crushed
  • 400 grams Chickpeas drained & rinsed
  • 1 cup Mushrooms finely sliced
  • 1/2 head Broccoli chopped into small florets
  • 1 Bell Pepper sliced thinly
  • Salt & Pepper to your taste
  • Cooked White or Brown Rice
  • Sesame Seeds to your taste
  • Fresh Coriander to serve (to your taste)

For the Sauce

  • 1/4 Cup Maple Syrup 1/4 cup maple syrup4 tbsp apple cider vinegar (or 2 tbsp apple cider vinegar and 2 tbsp rice vinegar)3 tbsp soy sauce/tamari for gluten free option1/3 cup water2 tbsp tomato puree/paste1 1/2 tsp cornstarch (or starch of choice) + 3 tsp room-temp water
  • 4 tbsp Apple Cider Vinegar
  • 2 tbsp Rice Vinegar
  • 3 tbsp Soy Sauce (or tamari for gluten free option)
  • 1/3 Cup Water
  • 2 tbsp Tomato Puree (or paste)
  • 1/2 tsp Cornstarch
  • 3 tsp Room-temperature water

Instructions
 

  • 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!
Keyword vegan dinner, vegan lunch, vegan protein