Sweet and Sour Chickpeas Peppers Broccoli

Ingredients

• 1/4 cup sugar (I use 2 tbsp cane sugar and 2 or more tbsp coconut sugar)
• 2 tbsp apple cider vinegar
• 2 to 3 tbsp rice vinegar
• 1.5 tbsp ketchup
• 2 tsp soy sauce (use certified gluten-free tamari to make gf)
• 1/2 tsp garlic powder
• 2 tbsp water
• 1 tsp oil
• 3 cloves of garlic (finely chopped)
• 1/2 large red bell pepper ( thinly sliced)
• 1/2 green bell pepper ( thinly sliced)
• 1 cup small broccoli florets
• 15 oz chickpeas (or 1.5 cups cooked chickpeas)
• a generous dash of salt, (black pepper, cayenne)
• 2 tbsp water
• 2 tsp cornstarch (or other starch)
• sesame seeds, green onion for garnish

Steps

1. 1

   Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.

2. 2

   Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.

3. 3

   Add the peppers and mix in. Cover and cook for 2 minutes.

4. 4

   Add the broccoli and mix in. Cover and cook for 1 minute. (To keep the broccoli from over cooking, You can remove the broccoli and add it back into the saucy Chickpeas before serving)

5. 5

   Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 4 minutes.

6. 6

   Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.

7. 7

   Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 minutes until the sauce thickens. (Fold in broccoli if you removed it earlier)

8. 8

   Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.