If you love Chickpeas, you have to try this recipe !!!

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a vegan alternative that maintains sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Thinly slice the red bell pepper into small strips after cutting off both ends and removing the core.

Break apart the broccoli florets with your hands to make them smaller.

Heat 3 tablespoons of olive oil in a pan over medium heat.

Add the broccoli florets and sauté until lightly browned and barely tender.

Add the red pepper strips and cook for about 3 minutes, stirring occasionally.

Mince 4 cloves of garlic and prepare the ginger by peeling it with a peeler or spoon.

Mince about 1.5 teaspoons of ginger.

In a bowl, mix 1 tablespoon of cornstarch with 1/3 cup of vegetable broth and whisk until smooth.

Whisk in 1/3 cup of soy sauce or tamari, 2 tablespoons of toasted sesame seed oil, and 2 tablespoons of rice wine vinegar, along with 1/4 cup of maple syrup.

Set the sauce mixture aside.

Add 1 tablespoon of olive oil to the pan over medium heat and sauté the minced garlic for about 2 minutes until fragrant.

Add the tamari and maple syrup mixture to the pan and whisk until bubbles form.

Add 30 oz of rinsed and drained chickpeas to the pan and cook on low until the sauce becomes thick or sticky.

Cook SOA noodles separately as a low-calorie and high-fiber alternative to regular pasta.

Add the broccoli and red peppers back to the pan and stir for about 2 minutes.

Assemble the dish by placing SOA noodles on one side and sticky chickpeas on the other side.

Garnish with chopped scallions, red pepper flakes, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens