Cooked - Mongolian Chickpeas

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Mongolian Chickpeas

4.0

3 tablespoons soy sauce (or use tamari for gluten-free)

1 tablespoon dark soy sauce (or use sweet soy sauce or hoisin sauce)

1 teaspoon red pepper flakes

1 tablespoon brown sugar

¼ cup water

2 teaspoons cornstarch

1 teaspoon oil

2 cloves garlic (minced)

½" piece of ginger (minced)

1 bell pepper (sliced or chopped into ½ inch petals)

1 cup small chopped broccoli

15 ounce can chickpeas (drained, or 1 ½ cups of cooked chickpeas)

3 or 4 green onions (chopped)

Sesame seeds (for garnish)

Add all of the sauce ingredients to a bowl, mix really well, and set aside.
Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for a minute or so, or until the garlic is turning golden.
Then, add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green.
Add the mixed sauce to the pan along with the chickpeas. Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point.
Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it.
Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot, if you like, and mix in.
Garnish with some sesame seeds and serve over rice or quinoa. Or you can make lettuce wraps!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 27 weeks ago

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