Description
These Mongolian Chickpeas are a quick, flavor-packed stir fry with tender chickpeas, crisp veggies, and a rich sweet-savory sauce. Perfect for an easy weeknight dinner that tastes better than takeout.
Ingredients
Scale
For the Mongolian Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon dark soy sauce (or hoisin/sweet soy sauce)
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
For the Stir Fry
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 bell pepper, sliced
- 1 cup broccoli, chopped
- 1 (15 oz) can chickpeas, drained
- 3–4 green onions, chopped
- Sesame seeds, for garnish
Instructions
- In a bowl, mix all the sauce ingredients until smooth. Set aside.
- Heat oil in a skillet over medium heat. Add garlic and ginger, cook for about 1 minute until fragrant.
- Add bell pepper and broccoli with a pinch of salt. Stir, cover, and cook for 2–4 minutes until slightly tender.
- Pour in the sauce and add chickpeas. Stir well to coat everything evenly.
- Cover and cook for 2–3 minutes until the sauce thickens.
- Simmer for another minute, then add green onions and mix.
- Taste and adjust seasoning if needed.
- Garnish with sesame seeds and serve over rice, quinoa, or in lettuce wraps.
Notes
- Adjust spice level by increasing or reducing red pepper flakes.
- For extra protein, add tofu or edamame.
- Sauce thickens quickly—add a splash of water if needed.
- Great for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg