Description
A flavorful and comforting dish that transforms humble chickpeas into a taste sensation with a rich, umami sauce and crisp vegetables.
Ingredients
Scale
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 1 teaspoon oil
- 2 cloves garlic (minced)
- 1/2 inch piece of ginger (minced)
- 1 bell pepper (sliced or chopped)
- 1 cup small chopped broccoli
- 15-ounce can chickpeas (drained)
- 3 or 4 green onions (chopped)
- Sesame seeds (for garnish)
Instructions
- In a bowl, whisk together soy sauce, dark soy sauce, red pepper flakes, brown sugar, water, and cornstarch until smooth.
- Heat oil in a large skillet or wok over medium heat, then add minced garlic and ginger; sauté for about 1 minute until fragrant.
- Add bell pepper and broccoli, stir-fry for 4-5 minutes until tender-crisp.
- Add the chickpeas and stir for another 2-3 minutes.
- Pour in the sauce, stir well, and cook for another 2-3 minutes until thickened.
- Garnish with green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan until warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 8g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Mongolian Chickpeas, Vegan Recipe, Comfort Food, Quick Meal
