Servings
Font
Back
Sweet and Sour Chickpeas Peppers Broccoli
5 from 90 votes

Sweet and Sour Chickpeas Peppers Broccoli

This dish balances sweet and sour flavors in a vibrant stir-fry of chickpeas, bell peppers, and broccoli. The sauce blends vinegar, sugar, ketchup, soy sauce, and seasonings, coating crisp-tender vegetables and chickpeas for a satisfying texture and tangy taste. It’s a filling option served well with rice or grains.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Calories: 516 kcal
Course: Main Course
Cuisine: Asian

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
  • green onion for garnish
  • sesame seed for garnish

Instructions

    Cup of Yum
  1. Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
  2. Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
  3. Add the peppers and mix in. Cover and cook for 2 minutes.
  4. 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)
  5. Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 4 minutes.
  6. Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
  7. 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)
  8. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 516

% 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.