Sweet & Sour Chickpeas

Ingredients

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Vinegar

  Cider

  2 tbsp or 30g

• Rice wine vinegar

  2 tbsp or 30g

• Ketchup

  1 ½ tbsp or 23g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Garlic

  Raw

  ½ tsp or 1g

• Water

  Plain, clean water

  2 tbsp or 30g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Broccoli

  Raw

  1 cup chopped or 91g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  2 tsp or 5g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. In a bowl, combine sugar, cider vinegar, rice wine vinegar, ketchup, soy sauce, and 2 tbsp water. Set aside.
2. Heat coconut oil in a large skillet over medium-high heat. Add minced garlic and sauté for 2 minutes until translucent.
3. Add chopped red and green bell peppers, stir, cover, and cook for 2 minutes.
4. Stir in chopped broccoli, cover, and cook for 1 minute. Add chickpeas, prepared sauce, salt, black pepper, and cayenne. Reduce heat to medium, cover, and cook for 10 minutes.
5. Adjust the sauce to taste by adding more vinegar, sugar, or salt if needed.
6. Mix cornstarch with room temperature water and add to the pan. Stir, cover, and cook for 2-3 minutes until the sauce thickens. Serve and enjoy!