General Tso’s Chickpeas

This classic Chinese-American dish brings together bold flavors in a spicy-sweet sauce. Ginger, garlic, and red chili will help fire up your dinner table!

 

For marinating the chickpeas:
2 tbsp soy sauce
2 tbsp mirin(or dry sherry)
15 oz (2) cans chickpeas,drained and rinsed
For the General Tso's Sauce:
6 tbsp vegetable broth or water
1 ½ tbsp tomato paste
4 tsp coconut sugar (or brown sugar)
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp Sriracha
1 ½ tsp peanut butter
1 tsp cornstarch
1 tsp toasted sesame oil
½ tsp yellow mustard
⅛ ground black pepper
For the General Tso's chickpeas stir-fry:
1 tbsp coconut oil (optional)
1 white onionthinly sliced
2 heads broccolicut into florets
1 bell pepperseeded and sliced into thin strips
1 tsp fresh gingerminced
2 garlic clovesminced
green onions, sesame seeds, and fresh red onion (for garnish, optional)

1

In a medium bowl, whisk together the soy sauce and mirin. Add the chickpeas and stir to coat. Set aside to let the chickpeas marinate for 10 minutes.

2

While the chickpeas marinate, prepare the General Tso's Sauce. In a small bowl, whisk together all of the ingredients. Set aside.

3

In a large sauté pan, heat the coconut oil over high heat.

4

Add the onions and sauté until softened, about 2-3 minutes.

5

Add the broccoli, bell peppers, ginger, and garlic and continue to cook until aromatic, about 2-3 minutes.

6

Drain the chickpeas and combine them with the General Tso’s sauce.

7

Pour the chickpeas and sauce into the pan, stirring to coat the vegetables. Continue to cook until hot and the sauce has thickened, about 3-5 minutes.

8

Taste to adjust seasoning. Serve immediately.