Sweet and Sour Chickpeas Peppers Broccoli

• Produce

  • 1 cup Broccoli florets, small
  • 1 15 oz can Chickpeas
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/2 Green bell pepper
  • 1/2 Red bell pepper, large

• Condiments

  • 1 1/2 tbsp Ketchup
  • 2 tsp Soy sauce

• Baking & Spices

  • 1 generous dash Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tsp Oil
  • 2 tbsp Rice vinegar

• Liquids

  • 4 tbsp Water

• Other

  • 2 tsp Cornstarch or other starch

Found on veganricha.com

Description

Ingredients

• ¼ cup sugar ( I use 2 tbsp 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)
• ½ tsp garlic powder
• 2 tbsp water
• 1 tsp oil
• 3 cloves of garlic, finely chopped
• ½ large red bell pepper thinly sliced
• ½ green bell pepper thinly sliced
• 1 cup small broccoli florets
• 1 15 oz can chickpeas or 1.5 cups cooked chickpeas
• a generous dash of salt, black pepper, cayenne
• 2 tbsp water
• 2 tsp cornstarch or other starch

Directions

• Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
• Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
• Add the peppers and mix in. Cover and cook for 2 minutes.
• Add the broccoli and mix in. Cover and cook for 1 minute.
• Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
• Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
• 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.
• Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.