Name: General Tso’s Chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp soy sauce; 2 tbsp mirin; 15 oz (2) cans chickpeas,; 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; 1 tbsp coconut oil (optional); 1 white onion; 2 heads broccoli; 1 bell pepper; 1 tsp fresh ginger; 2 garlic cloves; green onions, sesame seeds, and fresh red onion (for garnish, optional)

AuthorMaximo Menchaca

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!

a vegetarian dish featuring chickpeas and broccoli florets coated in a sauce, likely a variation of General Tso's chicken, as suggested by the text on the right side of the image

Yields4 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

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)

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.

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

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

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

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

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

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.

Taste to adjust seasoning. Serve immediately.

Chef's Notes

Oil-Free Tip: Make this dish oil-free by substituting water for coconut oil. Substitute 1 teaspoon roasted tahini for sesame oil.

Gluten-Free: Substitute tamari for soy sauce.

Soy-Free: Substitute coconut aminos for soy sauce.

Salt-Free: Soy sauce is relatively high in sodium. For a salt-free option, omit the soy sauce or substitute with a salt-free vegetable stock.

Nut-Free: Substitute 1½ teaspoons roasted tahini for the peanut butter.

No Mirin or Sherry?: Substitute with rice vinegar or red wine vinegar.

Cooked Beans: If you prefer to cook your own beans, use 1¾ cups cooked beans for every 15-ounce can of beans.

Frozen Veggies: Substitute the onions, peppers, and broccoli for one bag of an “Asian blend” or “stir-fry blend” frozen vegetables, thawed.

Recipe adapted from Yup It’s Vegan.

Ingredients