Sweet and Sour Chickpeas
Ingredients
- 1 tbsp sesame oil (or any oil of choice)
- 3 cloves of garlic, crushed
- 2 tins (400g) (16oz cans) 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)
Sauce
- 1/4 cup maple syrup
- 3 tbsp apple cider vinegar (or 1 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
Preparation
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 or pan.
Add in the crushed garlic and sauté for 2-3 minutes until fragrant, ensuring it does not burn.
Next, add in the mushrooms, peppers and broccoli and stir fry for about 5 minutes until softened.
Add the chickpeas and sauce into the pan and bring to a boil while stirring, then turn down to simmer for 10 minutes.
In a small bowl or 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.
