Mapo Chickpeas with Potatoes

subheading: Mushrooms, Potatoes & Chickpeas:

1 tablespoon vegetable, safflower, or extra-virgin olive oil

1 cup (65g) finely diced shiitake mushrooms

salt for cooking mushroom and potatoes

4 to 5 ounces (113g to 141g) potatoes,, cut into 1-inch chunks

1 ½ cups cooked chickpeas, or one (15.5-ounce) can of chickpeas, drained and rinsed

subheading: Sauce:

3 to 4 teaspoons red Sichuan peppercorns, depending on desired level of spice

¾ cup (175ml) water

1 teaspoon cornstarch or tapioca starch

2 tablespoons vegetable, safflower, or extra-virgin olive oil

2 tablespoons minced garlic

1 tablespoon minced ginger

1 to 2 tablespoons doubanjiang, depending on type of doubanjiang (see note 2)

1 ½ tablespoons gochugaru, (see note 3 for substitutions)

1 teaspoon sugar

2 stalks of scallions, sliced, lighter pieces and dark green pieces separated

subheading: Garnish:

toasted sesame seeds for garnish

Directions at healthynibblesandbits.com

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