Cooked - Szechuan Cabbage Chickpea Skillet

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Szechuan Cabbage Chickpea Skillet

4.0

16 oz. very thinly sliced green cabbage *

2 Tablespoons low-sodium vegetable broth (or water) *

1 medium carrot, julienne sliced *

1 small red bell pepper, julienne sliced

½ to 1 cup sugar snap peas, julienne sliced (optional) *

¼ cup reduced-sodium tamari *

3 Tablespoons pure maple syrup

1 Tablespoon rice vinegar

1 Tablespoon mirin (or balsamic vinegar)

1 Tablespoon minced garlic

2 teaspoons minced ginger

1 Tablespoon tahini

1 teaspoon molasses *

¼ teaspoon dried ground mustard powder

¼ + ⅛ teaspoon Chinese Five Spice *

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper (+/-)

½ teaspoon cornstarch (or arrowroot powder) (+/-)

1 – [ 15 oz. can ] chickpeas, drained and rinsed

5 green onions, sliced

Sliced green onions

Toasted sesame seeds

Prepare all the veggies before starting as this recipe comes together quickly.
Place all the Szechuan Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
In a large skillet, add the very thinly sliced cabbage and 2 Tablespoons of vegetable broth (or water), cover the skillet with a lid and steam sauté over medium-high heat covered for 3 minutes.
Remove the lid, then add the julienned red bell peppers, carrots, and sugar snap peas. Lightly sauté over medium-high heat for several minutes.
Then add the chickpeas, sliced green onions and Szechuan Sauce, mix well, simmering for several minutes until heated through and the sauce thickens.
Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions and toasted sesame seeds.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍳Skillet Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 31 weeks ago

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