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Mongolian Chickpeas
5 from 69 votes

Mongolian Chickpeas

Mongolian Chickpeas is a stir-fry combining crisp-tender broccoli, bell peppers, and chickpeas coated in a thick, savory sauce made from soy sauce, brown sugar, and red pepper flakes. The dish balances gentle heat and sweet notes with a textured mix of vegetables and protein from the chickpeas. The sauce thickens around the chickpeas to create a glossy finish that clings well to the ingredients. Green onions and sesame seeds add freshness and subtle crunch as garnish.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 234 kcal
Course: Main Course
Cuisine: Chinese

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.
    Cup of Yum
  1. Add all of the sauce ingredients to a bowl, mix really well, and set aside.
Make the Mongolian chickpea stir fry.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 234

% 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.