Sweet and Sour Chickpeas (Vegan, Gluten-Free)
Sweet and Sour Chickpeas is an easy vegan recipe for your favorite Chinese takeout! Gluten-free, allergy-free, and made without chicken! This quick weeknight meal is made in one pot with a simple sticky, sweet, and tangy sauce, tossed with chickpeas and veggies! It's a healthier way to enjoy sweet and sour without any deep-frying!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Chinese, Asian
Ingredients
Scale
- 1 15 oz Can Chickpeas (about 2 Cups Cooked)
- 1 TB Arrowroot or Cornstarch
- 2 Tsp Neutral Oil
- 1/2 Cup Chopped Red Bell Pepper
- 1/4 Cup Diced Yellow Onion
- 1 Tsp Minced Garlic
- 1/2 Cup Pineapple Tidbits in 100% Juice (optional)
- Chopped Scallions (to garnish)
- Sesame Seeds (optional, to garnish)
Sweet and Sour Sauce:
- 1/2 Cup 100% Pineapple Juice
- 3 TB Ketchup (or Homemade Ketchup)
- 2 TB Rice Vinegar
- 1 TB Coconut Aminos
Instructions
- Heat 2 teaspoons of oil in a large wok or saute pan over medium-high heat before adding the chopped bell pepper, diced onion, and minced garlic. Saute for about 5 minutes on low heat, until slightly softened and fragrant.
- Meanwhile, in a small bowl mix together the pineapple juice, ketchup, rice vinegar, and coconut aminos until uniformly combined.
- Drain and rinse the chickpeas before tossing them in the starch to coat and adding them to the saute pan on the stove with the veggies and stir.
- Now add the sweet and sour sauce to the pan and stir everything together. Allow the sauce to thicken and cling to the chickpeas for about 4-5 minutes, over low heat before adding in the pineapple pieces.
- Stir everything again before removing from the heat and serving. Serve with white rice and top with chopped scallions and sesame seeds, if desired.
Notes
- If your sauce thickens too much, add an extra splash of pineapple juice to loosen it up. If the sauce is too thin, allow it to cook longer, but remember that the sauce will naturally thicken as the dish cools.
- Leftovers: Allow the chickpeas to cool to room temperature before transferring to an airtight container and store 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. You can also freeze them in a container if you prefer. Best if used within 5-6 months, just thaw them overnight in the fridge.
- Reheat: Toss leftover sweet & sour chickpeas into a pan on the stove over low heat to warm them back up! Add a tablespoon or two of pineapple juice if needed to get the sauce moving again. You can also add leftovers to a bowl and microwave for a minute or two for a quick and easy heating solution.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/sweet-and-sour-chickpeas/
