Receta Sweet and Sour Chickpeas Peppers Broccoli
Sweet and Sour Chickpeas Peppers Broccoli
December 28, 2015 By Richa 35 Comments
Chickpeas and lentils work beautifully as a tofu or meat sub in flavorful Asian sauces. The spicy kung pao, the deep Teriyaki or a addictive sweet and sour sauce. Veggies and chickpeas in the sweet and sour sauce make it one hearty meal. The veggies get cooked over high heat, then simmered in a tangy and sweet sauce till it thickens. A good dash of black pepper and cayenne brings out the strong sweet and sour flavors even more.
2016 is almost here! What are your plans for the next year? I haven’t thought of the food front yet. But some things we hope to do more of next year is research deeply on ethical and fair trade clothing and switch to using those options. We probably shop once or twice a year for some new additions that are really needed, and I would like to have the options ready for that time. Another thing we want to reduce is the amount of packaging and plastic. Though this might be difficult with the many shipments we get from Amazon. Each small object in one big box with loads of plastic packing.
More Asian recipes from the blog
Sweet and Sour Chickpeas Peppers Broccoli Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. Serve with cooked rice/grains. Vegan Gluten-free Recipe Author: Vegan Richa Recipe type: Main Cuisine: Asian Serves: 2 Ingredients For the Sweet and Sour Sauce:
¼ cup sugar ( I use 2 tbsp 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 to make gf) ½ tsp garlic powder 2 tbsp water Chickpeas and Veggies:
1 tsp oil 3 cloves of garlic, finely chopped ½ large red bell pepper thinly sliced ½ green bell pepper thinly sliced 1 cup small broccoli florets 1 15 oz can chickpeas or 1.5 cups cooked chickpeas a generous dash of salt, black pepper, cayenne To thicken
2 tbsp water 2 tsp cornstarch or other starch Instructions
Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5. Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent. Add the peppers and mix in. Cover and cook for 2 minutes. Add the broccoli and mix in. Cover and cook for 1 minute. Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes. Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt. Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens. Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice. Notes For variation: add pineapple chunks 3.4.3177
Reading for the day.
This article with photos on the terrible plight of tourist and temple elephants in India. Chained to one spot for decades to break their spirit. What can we do? As consumers, we can refuse to tour with companies that associate with elephant tourism, refuse to visit places where elephants are used in any kind of festivities, events, parades etc. Any and all elephants endure the training of breaking their spirit using torture. If you see them being abused, document it and pass it on to many wildlife organizations working to help these elephants. Write to Wildlife SOS site or on their facebook, asking them to step up for the 57 elephants in this training camp on the article above.