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Sweet and Sour Chickpeas Skip the Takeout with Chickpeas in this Vegan Sweet and Sour Sauce

Sweet and Sour Chickpeas

ThisSweet and. Sour Chickpeas recipe is a plant-based delight. You can skip the takeoutwith chickpeas over white rice in this vegan sweet and sour sauce.
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Total Time 1 hour
Course dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings

Ingredients
  

  • 2 cups dry Jasmine rice
  • 2 25 oz cans garbanzo beans, drained and rinsed
  • 1/2 cup pineapple juice
  • 1/4 cup pure maple syrup
  • 1/4 cup organic ketchup
  • 3 tbsp unseasoned rice wine vinegar
  • 2 tbsp tamari
  • 1-3 tsp sriracha depending on spice level preference
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp safflower oil or other high-heat tolerant oil
  • 2 scallions trimmedand thinly sliced with the white parts separated from the green
  • 2 cloves garlic minced
  • 2 bell peppers red, yellow, orange or green
  • 1 lg head broccoli cut into florets and steamed; see Recipe Notes
  • 1/3 cup cashews roughly chopped

Instructions
 

  • Prepare the Jasmine rice in accordance with the package directions.
  • While the rice cooks, add the drained and rinsed garbanzo beans to a large sauce pot. Cover with water and simmer until softened. About 20 minutes.
  • While the garbanzo beans are cooking, combine the pineapple juice, maple syrup, ketchup, rice wine vinegar, tamari and sriracha in a small saucepan. Bring to a simmer.
  • In a separate bowl, whisk the cornstarch and water together and add the cornstarch slurry to the sweet and sour sauce. Bring the sauce to a low boil, whisking continuously until the sauce has thickened. Remove the sweet and sour sauce from heat.
  • Drain the chickpeas.
  • Heat the safflower oil up in a wok or large skillet. When shimmering, add the scallion whites and garlic. Sauté until fragrant. About 1 minute.
  • Add the peppers and broccoli. Saute for 2-3 minutes.
  • Add the chickpeas and the sweet and sour sauce. Stir fry for 2-3 minutes until the dish is hot.
  • Serve immediately over Jasmine rice and garnish with scallion greens and chopped cashews.

Notes

  • I like to steam my broccoli before adding it to my wok. The easiest way to do this is to add the broccoli florets to a microwave-safe bowl with 1-2 tablespoons of water. Cover the bowl with a microwave-safe plate and microwave on high for 3-4 minutes (until the broccoli is bright green). Carefully remove the bowl from the microwave. The steam will be very hot!
Keyword sweet and sour chickpeas, sweet and sour sauce, sweet and sour sauce vegan, sweet and sour veggies, vegan sweet and sour, vegan sweet and sour sauce, vegan sweet and sour stir fry, vegetarian sweet and sour sauce recipe
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