Description
A delicious chickpea stir fry with a flavorful sauce.
Ingredients
Scale
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon creamy peanut butter
- 4 tablespoons low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon coconut sugar (can sub for brown sugar)
- 1–2 tablespoons hot sauce (depending on brand and preference)
- 3 teaspoons toasted sesame oil
- 1 tablespoon arrowroot powder + 2 tablespoons water
- 2 cans chickpeas
- 1 tablespoon oil (I used toasted sesame oil for more flavor)
- 1/2 large red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
Instructions
- Drain and rinse the chickpeas until there are no bubbles. Set aside.
- Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
- Whisk all remaining ingredients for the sauce together in a bowl. Set aside.
- Chop the onion, peppers, and mince the garlic and ginger.
- Add to a pan with 1 tbsp oil and sauté for about 5 minutes or until the onion is translucent.
- Add in the sauce and stir together.
- Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
- Let the stir fry simmer for about 10 minutes to thicken. If it doesn’t thicken, add additional arrowroot as needed.
- Serve warm over rice or noodles with steamed broccoli.
Notes
- This dish can be served over rice or noodles.
- Adjust hot sauce based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg