General tso's chickpeas

Audrey Egbert

1 ½ cups chickpeas cooked or 1-15 ounce (425g) can, drained, rinsed

1 tablespoon soy sauce

1 tablespoon lemon juice

1 tablespoon corn starch

1 tablespoon coconut oil

2 cloves garlic, minced

1 teaspoon freshly grated ginger

2 spring onions, sliced (white parts, save green for garnish)

subheading: For the Sauce:

¼ cup (60ml) water

2 tablespoons coconut palm sugar or sweetener of choice

2 tablespoons brown sugar

1 teaspoon sesame oil

In a medium bowl, add chickpeas, liquid aminos, lemon juice and corn starch. Set aside for 10 minutes to marinate.

Heat oil in a large skillet on medium heat, add garlic, ginger and spring onions. Cook for 1 to 2 minutes stirring constantly until fragrant. Add chickpeas and stir to coat. Mix sauce ingredients in a small bowl. Add to chickpeas and cook stirring gently until sauce thickens. Serve over steamed brown rice and garnish with spring onions.

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