Sweet and Sour Chickpeas
This sweet and sour chickpeas recipe is the perfect quick and easy recipe to make on a busy night for dinner!
Servings: 4 people
Calories: 238kcal
Ingredients
- ½ cup coconut sugar*
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 4 teaspoon low sodium soy sauce
- 2 cloves garlic, minced
- 2 teaspoon cornstarch
- 4 teaspoon cold water
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- ½ large yellow onion, diced
- 15 oz can chickpeas, rinsed and drained
Optional Sides
- Grain of choice (rice, quinoa, etc)
- steamed veggie (broccoli, carrots, etc)
Optional Garnishes
- sesame seeds
- green onions, sliced
Instructions
- In a small bowl, combine coconut sugar, apple cider vinegar, ketchup, soy sauce and garlic. Stir together. In another small bowl, whisk together cornstarch and water. Pour cornstarch slurry into sauce bowl and whisk together. Set aside.
- Add oil to a skillet over medium heat. Once hot, add bell peppers and onions and cook until softened (about 3-4 minutes). Then add in chickpeas and stir to combine.
- Add in the sauce and stir to cover all of the chickpeas and vegetables. Stirring often, let cook until sauce has begun to thicken and bubbling.
- Remove from heat. Serve immediately with any sides and garnishes desired.
Video
Notes
*We encourage you to read the FAQs in the post
*See post for notes about Top 8 Allergy Free variation and substitutions
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information. Does not include optional sides or garnishes.
Nutrition
Serving: 0.25dish | Calories: 238kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 700mg | Potassium: 338mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1050IU | Vitamin C: 40mg | Calcium: 52mg | Iron: 2mg
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