Ingredients Ingredients
½
cup
Sugar
4
tbsp
Apple Cider Vinegar
4
tbsp
Rice Vinegar
3
tbsp
Ketchup
4
tsp
Tamari
1
tsp
Garlic Powder
4
tbsp
Water
Chickpeas & Vegetables Ingredients
2
tsp
Oil
6
cloves
Garlic
(minced)
1
large
Red Bell Pepper
(sliced)
1
large
Green Bell Pepper
(sliced)
2
cups
Small Broccoli Florets
2 15
oz cans
Chickpeas
(cooked)
to taste
Salt, Pepper & Cayenne
To Thicken Ingredients
4
tbsp
Water
4
tsp
Cornstarch
Directions
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 & broccoli and mix in. Cover and cook for 3 minutes.
4
Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
5
Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
6
Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
7
Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.