Sauce 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 taste
Red Pepper Flakes
(optional)
To Thicken Ingredients
4
Tbsp
Water
4
tsp
Cornstarch
Directions
1
This goes great with rice, you don't have any cooked, start that now.
2
Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
3
Heat oil (2 tsp) over medium high heat in a large skillet. Add garlic (6 cloves, minced) and cook for 2 minutes or until translucent.
4
Add the peppers & broccoli (2 cups) and mix in. Cover and cook for 3 minutes.
5
Add the chickpeas (2 15 oz cans), sauce ingredients, a generous dash of salt, black pepper and cayenne (to taste). Reduce heat to medium. Cover and cook for 10 minutes.
6
Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
7
Mix cornstarch (4 tsp) in room temperature water (4 Tbsp) and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
8
Garnish with sesame seeds, red pepper flakes (to taste) and serve with cooked rice or grains of choice.