General Tso’s Chickpeas

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.

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General Tso’s Chickpeas