Name: Mongolian Chickpeas
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1 15 oz Can Chickpeas (about 2 Cups Cooked); 1 TB Arrowroot or Cornstarch; 1 TB Neutral Oil; 2 large Scallions (green parts only, chopped into 1-inch pieces); Sesame Seeds (optional, to garnish); ¼ Cup Coconut Aminos; 2 TB Light Brown Sugar (or preferred sugar-free brown sugar sweetener); 1 TB Water; 1 Tsp Minced Garlic; 1/2 Tsp Ground Ginger; ¼ Tsp Black Pepper; ½ to 1 Tsp Chili Paste (optional)

Mongolian Chickpeas

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This Mongolian Chickpeas recipe is the quick and easy vegan solution for your Mongolian beef craving! Healthy homemade takeout in 10 minutes with all the authentic sweet, tangy, umami flavors you love! Naturally gluten-free and allergy-free, made without soy, this one-pan plant-based meal is perfect for weeknight dinners or meal prepped for quick lunches!

Author: Rebecca Pytell
Prep Time: 2 Minutes
Cook Time: 8 Minutes
Total Time: 10 minutes
Yield: 2 Servings 1x
Category: Main
Method: Stove-Top
Cuisine: Chinese, Asian

Ingredients

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1 15 oz Can Chickpeas (about 2 Cups Cooked)
1 TB Arrowroot or Cornstarch
1 TB Neutral Oil
2 large Scallions (green parts only, chopped into 1-inch pieces)
Sesame Seeds (optional, to garnish)

Mongolian Sauce:

¼ Cup Coconut Aminos
2 TB Light Brown Sugar (or preferred sugar-free brown sugar sweetener)
1 TB Water
1 Tsp Minced Garlic
1/2 Tsp Ground Ginger
¼ Tsp Black Pepper
½ to 1 Tsp Chili Paste (optional)

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Instructions

Drain and rinse the chickpeas before tossing them in the starch to coat.
Heat 1 tablespoon of oil in a large wok or sauté pan over medium-high heat before adding the coated chickpeas. Saute for about 2-3 minutes on low heat.
Meanwhile, in a small bowl, mix together the Mongolian sauce ingredients, including the coconut aminos, brown sugar, water, ginger, garlic, black pepper, and optional chili paste until uniformly combined.
Add the sauce to the sauté pan on the stove with the chickpeas and stir to combine.
Turn the heat to a simmer and allow the mixture to thicken until it becomes bubbly and syrupy, easily clinging to the chickpeas, about 5-6 minutes.
Once the sauce is bubbling, add the chopped scallions and allow them to soften for 2-3 minutes before removing the pan from the heat.
Serve with white rice or rice noodles and top with extra chopped scallions and sesame seeds, if desired.

Notes

Leftovers: Allow the chickpeas to cool to room temperature before transferring to an airtight container and storing in the fridge for up to 5-7 days.
Freeze: Add the chickpeas to a freezer-safe bag and lay the bag flat in the freezer until solid. Best if used within 5-6 months, just thaw them overnight in the fridge.
Reheat: Toss leftover Mongolian chickpeas into a pan on the stove over low heat to warm them back up! Add a tablespoon of water to loosen the thick sauce. You can also add leftovers to a bowl and microwave for a minute or two for a quick and easy single-serve heating solution.

Nutrition

Serving Size: 1 Serving

Find it online: https://strengthandsunshine.com/mongolian-chickpeas/