Sweet and Sour Chickpeas Peppers Broccoli
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
2
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Calories
516 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Chickpeas Peppers Broccoli
Description
Sweet and Sour Chickpeas Peppers Broccoli features a homemade sauce combining apple cider vinegar, rice vinegar, cane and coconut sugar, ketchup, soy sauce, and garlic powder. This mixture creates a tangy and sweet flavor profile with depth from the soy sauce. The cooking method involves sautéing garlic, peppers, and broccoli briefly to keep the vegetables crisp yet tender. Chickpeas are added to absorb the sauce and provide heartiness. The sauce is thickened with a cornstarch slurry for a glossy finish. Garnishes of scallions and sesame seeds add texture and visual appeal.
The dish is best served over cooked rice or your choice of grains, making it a wholesome vegetarian meal option. The combination of peppers and broccoli contributes freshness and crunch that contrasts with the soft chickpeas.
The notes suggest adding pineapple chunks for variation, which would introduce a fruity sweetness enhancing the sauce’s profile. This recipe’s nutritional values and serving size consideration imply it is meant for a main dish portion.
Ingredients
For the Sweet and Sour Sauce:
- 1/4 cup sugar I use 2 tbsp cane sugar and 2 or more tbsp coconut sugar
- 2 tbsp apple cider vinegar
- 2 to 3 tbsp rice vinegar
- 1.5 tbsp ketchup
- 2 tsp soy sauce use certified gluten-free tamari to make gf
- 1/2 tsp garlic powder
- 2 tbsp water
Chickpeas and Veggies:
- 1 tsp neutral cooking oil generic cooking oil
- 3 cloves garlic finely chopped
- 1/2 red bell pepper thinly sliced, large
- 1/2 green bell pepper thinly sliced
- 1 cup broccoli florets small
- 15 oz chickpeas or 1.5 cups cooked chickpeas
- salt black pepper, cayenne, a generous dash
To thicken
- 2 tbsp water
- 2 tsp cornstarch or other starch
- sesame seed for garnish
- green onion for garnish
Instructions
- Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
- Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
- Add the peppers and mix in. Cover and cook for 2 minutes.
- Add the broccoli and mix in. Cover and cook for 1 minute. (To keep the broccoli from over cooking, You can remove the broccoli and add it back into the saucy Chickpeas before serving)
- Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 4 minutes.
- Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
- Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 minutes until the sauce thickens. (Fold in broccoli if you removed it earlier)
- Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.
Notes
- Adding pineapple chunks creates a fruity variation of the sweet and sour sauce.
- Use certified gluten-free tamari in place of soy sauce for gluten-free preparation.
- The sauce thickness is adjustable by varying the cornstarch amount or cooking time.
- This recipe serves as a flavorful vegetarian main course when paired with rice or chosen grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 97g | 32% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Sodium | 473mg | 20% |
| Potassium | 935mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 41g | 82% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 107.2mg | 119% |
| Calcium | 134mg | 13% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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