Name: Vegan Sweet and Sour Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 8-ounce can pineapple juice; 1 tablespoon tapioca starch; 3 tablespoons rice vinegar; 1 tablespoon coconut sugar; 1/2 cup tomato paste; 2 tablespoons organic soy sauce; 1 teaspoon garlic powder, or 2 cloves garlic; 1/4 cup water; 2 15-ounce cans (3 cups) chickpeas, drained and rinsed; Cooked brown rice, for serving; Steamed broccoli, for serving; Sliced green onions, for garnish

Need a new go-to high protein vegan dinner? These Vegan Sweet and Sour Chickpeas are simple, satiating and on the table in 30 minutes

Vegan Sweet and Sour Chickpeas

pineapple juice

tapioca starch

rice vinegar

coconut sugar

tomato paste

organic soy sauce

garlic powder, garlic

water

brown rice,

broccoli,

green onions,

To a blender or food processor, add pineapple juice, starch, rice vinegar, sugar, tomato paste, soy sauce, garlic, and water. Pour mixture into the saucepan.

Cook until sauce begins to bubble, about 8-10 minutes, stirring often. Cover and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.

Add chickpeas to the sauce; stir to coat evenly.

Serve on top of brown rice and broccoli, with a garnish of green onions.

I've never really enjoyed vegetables, soups or anything like that. More after seeing this one, I think I need to quickly review my concepts hehe. Great article and congratulations. It seems to be very tasty.

I made a quick version, just the chickpeas and rice, also using OJ cos I had it on hand. Amazing sauce, definitely going in the rotation. Can't wait to try in on tofu, too!

Thank you very much. i think a lot of people are looking for such a content from you. hope you will have more share such.

those look delicious! maybe i’ll make them for my cookout this weekend!

I just made a variation on this recipe.  I used a can of pineapple tidbits juice and all and added the broccoli , sliced carrots, sesame seeds and a couple of sprinkles of hemp seeds. I also poured it over cauliflowerice.  Delish! thanks for sharing!

I don't usually like sweet and sour but made this with some changes due to prediabetes.  I used some tablespoons of sugar free apricot jam for sweetness.  used some left over marinara sauce with some finely diced carrots, onion, and celery.  Added chopped bellpepper and some chili flakes. Didn't eat it with rice,  I cook a pound of garbanzos in slow cooker, stop at degree of firmness i like, and flash freeze on cookie sheets before storing in freezer in zip lock bags.  Makes it super fast to cook this recipe.

Not a fan, funny taste not what I hoped for

This is my first try At a sweet and sour receipeand pleasantly surprised. It goes down easy 😋Great, thanks

Wow! This is exactly what I needed!. I love chickpeas &amp; love sweet and sour made from scratch but never thought to try them together. thank you!

I've yet to even try this &amp; i already know I'm going to be dancing in my chair while i scarf this down. been looking for new recipes that cater to my newfound (frugal-friendly) vegan pantry, &amp; I'm so grateful you took the guesswork out of amping up chickpea proteins for me. thank youuu ~

vegan sweet and sour chickpeas

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Emilie

Ingredients

Instructions

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