Mongolian Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Chickpeas
Description
This Mongolian Chickpeas recipe features a flavorful sauce blending soy sauce, brown sugar, red pepper flakes, and cornstarch to create a thickened glaze that complements the stir-fried vegetables and chickpeas. Garlic and ginger provide aromatic depth, while broccoli and bell peppers add bright color and a tender-crisp texture. Cooking the vegetables covered helps retain their vibrant look and gentle crunch. The chickpeas absorb the sauce and add protein with a satisfying bite.
The sauce mixture is combined with chickpeas and vegetables at the end of cooking to thicken and coat everything evenly. Garnishes of green onion slices and sesame seeds enhance the dish with fresh herbal notes and additional texture. This dish works well as a standalone vegetarian main or as part of a larger meal.
To vary the protein, pressed tofu coated in cornstarch and crisped or rehydrated soycurls can be used in place of chickpeas. Adjust salt or add vinegar at the end to balance the sauce flavor. The recipe is naturally gluten-free when tamari is used instead of regular soy sauce, and corn starch can be substituted with potato or tapioca starch.
Ingredients
For the Mongolian Sauce
- 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
For the Stir Fry
- 1 teaspoon neutral cooking oil generic cooking 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 broccoli or more, if you like, small chopped
- 15 ounce chickpeas drained, or 1 1/2 cups of cooked chickpeas, or use any other beans or crisped up tofu, canned
- 3 or 4 green onion 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
Make the sauce.
- Add all of the sauce ingredients to a bowl, mix really well, and set aside.
Make the Mongolian chickpea stir fry.
- 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. At this point you can remove the broccoli to add back later, so that it doesn't overcook, or continue with the broccoli in the pan.
- 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!
Notes
- Substitute cornstarch with tapioca or potato starch if preferred.
- Press and coat tofu with cornstarch before pan-frying or baking to add crunch, then use it instead of chickpeas.
- Soak soycurls in hot broth, drain, crisp in a skillet with oil, and use as an alternate protein to chickpeas.
- Adjust final seasonings with salt or a few drops of vinegar for balance.
- Use tamari for a gluten-free version of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 713mg | 30% |
| Potassium | 572mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 64mg | 71% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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