Vegan Sweet and Sour Chickpeas

Craving take-out however desire a home-cooked meal? strive these vegetarian Sweet and bitter Chickpeas over a bed of rice and vegetables! They’re not too sweet, saucy, and worn out half-hour.

30 minutes as a result of without delay, something that needs quite that for preparation is simply not associate choice. i want one thing quick, or I’ll be stuck ingestion avocado toast for dinner once more (no complaints, tbh). i do know most of you're within the same boat with wanting dinner to be fast and simple therefore you'll be able to advance to different things in your life. You’re my folks.

Truth be told, I’m undecided if I’ve ever truly had authentic sweet and bitter something in my life. I ne'er was a sauce person, that the sweet and bitter sauce packets didn't charm to Pine Tree State. however at some point the inspiration hit, and that i knew I had to drench hearty chickpeas with a do-it-yourself sweet and bitter sauce.

I’d say it clothed  pretty freaking great! The fruit juice and fixings add natural sweetness – the sauce is a smaller amount sweet than ones you’ll notice at restaurants, however i favor it that approach. be at liberty to feature additional coconut sugar to suit your liking! Besides those ingredients, there square measure simply a few additional stowage things (garlic, rice vinegar, starch) to feature.

Keep this formula for once you’re desire take-out however wish to cook it at home! Bonus points: it freezes rather well, therefore you'll be able to double the formula and freeze half.

INGREDIENTS

• 1 8-ounce can pineapple juice
• 1 tablespoon tapioca starch
• 3 tablespoons rice vinegar
• 1 tablespoon coconut sugar
• 1/2 cup tomato paste
• 2 tablespoons organic soy sauce
• 1 teaspoon garlic powder, or 2 cloves garlic
• 1/4 cup water
• 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
• Cooked brown rice, for serving
• Steamed broccoli, for serving
• Sliced green onions, for garnish

INSTRUCTIONS

1. Warm a medium saucepan over medium heat.
2. To a blender or food processor, add pineapple juice, starch, rice vinegar, sugar, tomato paste, soy sauce, garlic, and water. Pour mixture into the saucepan.
3. Cook until sauce begins to bubble, about 8-10 minutes, stirring often. Cover and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.
4. Add chickpeas to the sauce; stir to coat evenly.
5. Serve on top of brown rice and broccoli, with a garnish of green onions.

Recipe From : Emilie Eats