Mongolian Chickpeas

Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over rice or quinoa. It makes great lettuce wraps, too!

subheading: 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

¼ cup ( 59.15 ml) water

2 teaspoons cornstarch

subheading: For the Stir Fry:

1 teaspoon oil

2 cloves garlic, minced

½" piece of ginger minced

1 bell pepper sliced or chopped into ½ inch petals. Or use a mix of ½ green, ½ red for more color!

1 cup ( 88 g) small chopped broccoli or more, if you like

15 ounce ( 425.24 g) can chickpeas drained, or 1 ½ cups of cooked chickpeas, or use any other beans or crisped up tofu

3 or 4 green onions chopped. Keep some of the green portions for garnish, and chop the rest of the green onion into 1” pieces.

sesame seeds for garnish

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer