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

• Water

  Plain, clean water

  2 tbsp or 30g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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 small bowl, whisk together the sugar, apple cider vinegar, rice wine vinegar, ketchup, soy sauce, and water until dissolved. Set aside.
2. Heat the coconut oil in a large skillet over medium-high heat. Add the minced garlic and cook, stirring, until fragrant and just lightly golden, about 30–60 seconds.
3. Add the red and green bell peppers and cook, stirring, for 2 minutes. Cover and steam for 1 minute to soften slightly.
4. Stir in the broccoli and cook, covered, for 1 minute. Add the chickpeas, the prepared sauce, salt, black pepper, and cayenne. Reduce heat to medium, cover, and simmer for 8–10 minutes to meld flavors. Adjust seasoning to taste as needed.
5. In a small cup, stir the cornstarch with room-temperature water until smooth. Pour into the skillet, stir well, and cook uncovered for 2–3 minutes until the sauce thickens and coats the chickpeas and vegetables.
6. Serve warm.