Mongolian Chickpeas

Name: Mongolian Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 3 tablespoons soy sauce (or use tamari for gluten-free); 1 tablespoon dark soy sauce (or use sweet soy sauce or hoisin sauce ( Use gluten-free versions, if needed.)); 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" piece of ginger (minced); 1 bell pepper (sliced or chopped into 1/2 inch petals. Or use a mix of 1/2 green, 1/2 red for more color!); 1 cup small chopped broccoli (or more, if you like); 15 ounce can chickpeas (drained, or 1 1/2 cups of cooked chickpeas, or use any other beans or crisped up tofu); 3 or 4 green onions (chopped. Keep some of the green portions for garnish, and chop the rest of the green onion into 1” pieces.); sesame seeds ( for garnish)

Instructions

Prep:10minCook:20min

Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over rice or quinoa. It makes great lettuce wraps, too!

Mongolian Chickpeas

Nutrition balance score

Ingredients

Instructions

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