Step 1

Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.

Step 2

Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.

Step 3

Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.

Step 4

In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.

Step 5

Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.