Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s tremendous versatile. Do this scrumptious sauce with totally different plant-based proteins and dish it up over rice or quinoa. It makes nice lettuce wraps, too!
Desk of Contents
This can be a tremendous fast, one-pot meal with that very same, scrumptious Mongolian sauce that’s usually used with to make Mongolian beef or hen. Right here, I’ve made a vegan model utilizing chickpeas.
This sauce is usually paired with crisp battered hen in Chinese language and Asian eating places. It’s of Chinese language-American origin and is widespread for its sticky candy spicy ginger pepper flakes taste profile.
You should use addictive Mongolian sauce in so some ways! If Mongolian chickpeas aren’t for you, be happy to vary it as much as your vegan protein of alternative. The candy sauce goes amazingly nicely with actually something. You can also make this with crispy tofu, soy curls, seitan, or vegan hen, when you choose.
It’s only a fabulous sauce to make use of in all places you want!
Why You’ll Love Mongolian Chickpeas
- fast and straightforward one-pot meal prepared in a half hour
- addictive sweet-sticky-spicy sauce
- versatile! Use your plant-based protein of alternative like crispy tofu, vegan hen, or seitan.
- naturally nut-free and gluten-free
Extra Scrumptious Stir Fries
Recipe Card
Mongolian Chickpeas
Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s tremendous versatile. Do this sauce with totally different plant-based proteins and dish it up over rice or quinoa. It makes nice lettuce wraps, too!
Servings: 4
Energy: 234kcal
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Elements
For the Mongolian Sauce
- 3 tablespoons soy sauce or use tamari for gluten-free
- 1 tablespoon darkish soy sauce or use candy soy sauce or hoisin sauce ( Use gluten-free variations, if wanted.)
- 1 teaspoon crimson pepper flakes
- 1 tablespoon brown sugar
- 1/4 cup (59.15 ml) water
- 2 teaspoons cornstarch
For the Stir Fry
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1/2″ piece of ginger minced
- 1 bell pepper sliced or chopped into 1/2 inch petals. Or use a mixture of 1/2 inexperienced, 1/2 crimson for extra shade!
- 1 cup (88 g) small chopped broccoli or extra, when you like
- 15 ounce (425.24 g) can chickpeas drained, or 1 1/2 cups of cooked chickpeas, or use every other beans or crisped up tofu
- 3 or 4 inexperienced onions chopped. Preserve a number of the inexperienced parts for garnish, and chop the remainder of the inexperienced onion into 1” items.
- sesame seeds for garnish
Directions
Make the Mongolian chickpea stir fry.
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Warmth a skillet over medium warmth, and add the oil. As soon as the oil is scorching, add within the ginger and garlic and prepare dinner for a minute or so, or till the garlic is popping golden.
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Then, add within the peppers, broccoli, and a pinch of salt. Combine nicely, cowl the pan, and prepare dinner for two to 4 minutes, or till broccoli is vivid inexperienced. At this level you possibly can take away the broccoli so as to add again later, in order that it doesn’t overcook, or proceed with the broccoli within the pan.
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Add the combined sauce to the pan together with the chickpeas. Combine in, cowl, and prepare dinner for two to three minutes to deliver it to a boil. The sauce will thicken at this level.
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Simmer for an additional minute or so, then add within the inexperienced onion and fold within the broccoli once more, when you eliminated it. Change off warmth, then style and regulate taste by including a pinch of salt or a number of drops of vinegar whereas nonetheless scorching, when you like, and blend in.
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Garnish with some sesame seeds and serve over rice or quinoa. Or you may make lettuce wraps!
Notes
Cornstarch substitute : use every other starch as an alternative of cornstarch, like tapioca starch or potato starch.
Use Tofu: toss pressed and cubed or torn into chew dimension items – tofu in a tablespoon cornstarch after which crisp on silken or bake for 20 minutes. Then add it in with the sauce as an alternative of chickpeas.
Use soycurls: Soak 4oz soycurls in scorching broth for 15 minutes, then drain and squeeze frivolously. Then crisp up on the skillet with a tsp of oil. Then add to sauce as an alternative of chickpeas.
Vitamin
Vitamin Info
Mongolian Chickpeas
Quantity Per Serving
Energy 234
Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 0.4g3%
Sodium 713mg31%
Potassium 572mg16%
Carbohydrates 39g13%
Fiber 10g42%
Sugar 10g11%
Protein 12g24%
Vitamin A 1455IU29%
Vitamin C 64mg78%
Calcium 91mg9%
Iron 4mg22%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
Elements and Substitutions
- soy sauce – For salty, umami taste. You should use tamari for gluten-free.
- darkish soy sauce – Has a stronger taste than common soy sauce. Use a gluten-free model, if wanted. Or use hoisin sauce
- crimson pepper flakes – Provides just a little warmth to the sauce.
- brown sugar – Helps the sauce get sticky candy!
- cornstarch – To thicken the sauce. You should use different starches as an alternative, like potato starch or tapioca starch.
- oil – To stir fry.
- aromatics – Garlic, ginger, and inexperienced onion give the Mongolian chickpeas such an incredible taste!
- bell pepper and broccoli – Provides texture, taste, and veggies!
- chickpeas – That is your protein. You can also make this with different plant-based proteins, like soy curls, crisped-up tofu, seitan, and many others, when you choose.
- sesame seeds – For garnish and much more protein!
Suggestions
- For those who like your broccoli tender crisp slightly than smooth, take away it from the pan earlier than including the sauce. For those who don’t thoughts softer broccoli, you possibly can depart it within the pan.
- Including just a little vinegar on the very finish of cooking can deliver out the opposite flavors, if wanted. For those who style and really feel like one thing is lacking, add a number of drops of vinegar!
How you can Make Mongolian Chickpeas
Make the sauce by including the entire sauce elements to a bowl, mixing very well, and setting apart.
Now, make the Mongolian chickpea stir fry.
Warmth a skillet over medium warmth, and add the oil. As soon as the oil is scorching, add within the ginger and garlic and prepare dinner for a minute or so, or till the garlic is popping golden.
Then, add within the peppers, broccoli, and a pinch of salt. Combine nicely, cowl the pan, and prepare dinner for two to 4 minutes, or till broccoli is vivid inexperienced. At this level you possibly can take away the broccoli so as to add again later, in order that it doesn’t overcook, or proceed with the broccoli within the pan.
Add the combined sauce to the pan together with the chickpeas. Combine in, cowl, and prepare dinner for two to three minutes to deliver it to a boil. The sauce will thicken at this level.
Simmer for an additional minute or so, then add within the inexperienced onion and fold within the broccoli once more, when you eliminated it. Change off warmth, then style and regulate taste by including a pinch of salt or a number of drops of vinegar, when you like, and blend in.
Garnish with some sesame seeds, inexperienced onion and serve over rice or quinoa. Or you may make lettuce wraps!
Incessantly Requested Questions
This recipe is of course nut-free and gluten-free with tamari as an alternative of soy sauce.
sure use cooked beans or tofu or seitan or soy curls or vegan hen, beef.
Use Tofu: toss pressed and cubed or torn into chew dimension items – further agency tofu in a tablespoon cornstarch , then crisp on silken or bake for 20 minutes. Then add it in with the sauce as an alternative of chickpeas.
Use soycurls: Soak 4 oz soycurls in scorching broth for 15 minutes, drain and squeeze frivolously. Then crisp up on the skillet with a tsp of oil. Then add to sauce as an alternative of chickpeas.
