About the Recipe
Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over wild rice, fonio or quinoa. It makes great lettuce wraps, too!
Ingredients
Mongolian Sauce
3 tablespoons soy sauce or tamari
1 tablespoon dark soy sauce (or sweet soy sauce or hoisin sauce)
1 teaspoon red pepper flakes
1 tablespoon coconut sugar
1/4 cup water
2 teaspoons arrowroot powder
Stir Fry
1 teaspoon oil
2 cloves garlic, minced
1/2" piece of ginger, minced
1 red bell pepper chopped into 1/2-inch sticks
1 cup small chopped broccoli
15-ounce can chickpeas drained, or 1 1/2 cups of cooked chickpeas
8 ounces Butler soy curls, optional
3 or 4 green onions chopped in 1" pieces
sesame seeds for garnish
Preparation
Sauce
Add all of the sauce ingredients to a bowl, mix really well, and set aside.
Stir Fry
Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for about 1 minute.
Add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan.
Add the mixed sauce to the pan along with the chickpeas (and curls if using). Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point.
Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot.
Garnish with sesame seeds and serve over wild rice, fonio or quinoa. Or you can make lettuce wraps!