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Mongolian Chickpeas


Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s tremendous versatile. Do this scrumptious sauce with completely different plant-based proteins and dish it up over rice or quinoa. It makes nice lettuce wraps, too!

Mongolian chickpeas in the pan after cooking
Desk of Contents

This can be a tremendous fast, one-pot meal with that very same, scrumptious Mongolian sauce that’s typically used with to make Mongolian beef or rooster. Right here, I’ve made a vegan model utilizing chickpeas.

This sauce is commonly paired with crisp battered rooster in Chinese language and Asian eating places. It’s of Chinese language-American origin and is fashionable for its sticky candy spicy ginger pepper flakes taste profile.

close-up of Mongolian chickpeas in the pan after cooking and adding sesame seeds

You need to use addictive Mongolian sauce in so some ways! If Mongolian chickpeas aren’t for you, be at liberty to vary it as much as your vegan protein of alternative. The candy sauce goes amazingly effectively with actually something. You can also make this with crispy tofu, soy curls, seitan, or vegan rooster, when you want.

It’s only a fabulous sauce to make use of all over the place you want!

bowl of Mongolian chickpeas

Why You’ll Love Mongolian Chickpeas

  • fast and straightforward one-pot meal prepared in a half hour
  • addictive sweet-sticky-spicy sauce
  • versatile! Use your plant-based protein of alternative like crispy tofu, vegan rooster, or seitan.
  • naturally nut-free and gluten-free
bowl of Mongolian chickpeas with sesame seeds on a wooden table

Extra Scrumptious Stir Fries

Recipe Card

Mongolian chickpeas in the pan after cooking

Print Recipe

Mongolian Chickpeas

Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s tremendous versatile. Do this sauce with completely different plant-based proteins and dish it up over rice or quinoa. It makes nice lettuce wraps, too!

Prep Time10 minutes

Prepare dinner Time20 minutes

Complete Time30 minutes

Course: Major, Major Course

Delicacies: Chinese language

Key phrase: mongolian chickpeas, vegan mongolian rooster

Servings: 4

Energy: 234kcal

Creator: Vegan Richa

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Elements

For the Mongolian Sauce

  • 3 tablespoons soy sauce or use tamari for gluten-free
  • 1 tablespoon darkish soy sauce or use candy soy sauce or hoisin sauce ( Use gluten-free variations, if wanted.)
  • 1 teaspoon pink pepper flakes
  • 1 tablespoon brown sugar
  • 1/4 cup (59.15 ml) water
  • 2 teaspoons cornstarch

For the Stir Fry

  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2″ piece of ginger minced
  • 1 bell pepper sliced or chopped into 1/2 inch petals. Or use a mixture of 1/2 inexperienced, 1/2 pink for extra coloration!
  • 1 cup (88 g) small chopped broccoli or extra, when you like
  • 15 ounce (425.24 g) can chickpeas drained, or 1 1/2 cups of cooked chickpeas, or use another beans or crisped up tofu
  • 3 or 4 inexperienced onions chopped. Preserve among the inexperienced parts for garnish, and chop the remainder of the inexperienced onion into 1” items.
  • sesame seeds for garnish

Directions

Make the Mongolian chickpea stir fry.

  • Warmth a skillet over medium warmth, and add the oil. As soon as the oil is sizzling, add within the ginger and garlic and cook dinner for a minute or so, or till the garlic is popping golden.

  • Then, add within the peppers, broccoli, and a pinch of salt. Combine effectively, cowl the pan, and cook dinner for two to 4 minutes, or till broccoli is brilliant inexperienced. At this level you’ll be able to take away the broccoli so as to add again later, in order that it doesn’t overcook, or proceed with the broccoli within the pan.

  • Add the blended sauce to the pan together with the chickpeas. Combine in, cowl, and cook dinner for two to three minutes to convey it to a boil. The sauce will thicken at this level.

  • Simmer for an additional minute or so, then add within the inexperienced onion and fold within the broccoli once more, when you eliminated it. Swap off warmth, then style and regulate taste by including a pinch of salt or a number of drops of vinegar whereas nonetheless sizzling, when you like, and blend in.

  • Garnish with some sesame seeds and serve over rice or quinoa. Or you may make lettuce wraps!

Notes

This recipe is of course nut-free and gluten-free with tamari.
Cornstarch substitute : use another starch as an alternative of cornstarch, like tapioca starch or potato starch.
Use Tofu: toss pressed and cubed or torn into chew measurement items – tofu in a tablespoon cornstarch after which crisp on silken or bake for 20 minutes. Then add it in with the sauce as an alternative of chickpeas. 
Use soycurls:  Soak 4oz soycurls in sizzling broth for 15 minutes, then drain and squeeze flippantly. Then crisp up on the skillet with a tsp of oil. Then add to sauce as an alternative of chickpeas. 
 

Diet

Diet Details

Mongolian Chickpeas

Quantity Per Serving

Energy 234
Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 0.4g3%

Sodium 713mg31%

Potassium 572mg16%

Carbohydrates 39g13%

Fiber 10g42%

Sugar 10g11%

Protein 12g24%

Vitamin A 1455IU29%

Vitamin C 64mg78%

Calcium 91mg9%

Iron 4mg22%

* % Every day Values are based mostly on a 2000 calorie weight loss program.

Did you make this recipe?Please do depart a remark and ranking beneath.. Tag me on Instagram @veganricha
chickpeas, ginger, garlic, and other Mongolian chickpeas ingredients on a cutting board and kitchen counter

Elements and Substitutions

  • soy sauce – For salty, umami taste. You need to use tamari for gluten-free.
  • darkish soy sauce – Has a stronger taste than common soy sauce. Use a gluten-free model, if wanted. Or use hoisin sauce
  • pink pepper flakes – Provides slightly warmth to the sauce.
  • brown sugar – Helps the sauce get sticky candy!
  • cornstarch – To thicken the sauce. You need to use different starches as an alternative, like potato starch or tapioca starch.
  • oil – To stir fry.
  • aromatics – Garlic, ginger, and inexperienced onion give the Mongolian chickpeas such a tremendous taste!
  • bell pepper and broccoli – Provides texture, taste, and veggies!
  • chickpeas – That is your protein. You can also make this with different plant-based proteins, like soy curls, crisped-up tofu, seitan, and many others, when you want.
  • sesame seeds – For garnish and much more protein!

Ideas

  • When you like your broccoli tender crisp relatively than smooth, take away it from the pan earlier than including the sauce. When you don’t thoughts softer broccoli, you’ll be able to depart it within the pan.
  • Including slightly vinegar on the very finish of cooking can convey out the opposite flavors, if wanted. When you style and really feel like one thing is lacking, add a number of drops of vinegar!

The way to Make Mongolian Chickpeas

Make the sauce by including the entire sauce components to a bowl, mixing very well, and setting apart.

sauce in the bowl after mixing ingredients together

Now, make the Mongolian chickpea stir fry.

Warmth a skillet over medium warmth, and add the oil. As soon as the oil is sizzling, add within the ginger and garlic and cook dinner for a minute or so, or till the garlic is popping golden.

cooking the garlic and ginger in the pan

Then, add within the peppers, broccoli, and a pinch of salt. Combine effectively, cowl the pan, and cook dinner for two to 4 minutes, or till broccoli is brilliant inexperienced. At this level you’ll be able to take away the broccoli so as to add again later, in order that it doesn’t overcook, or proceed with the broccoli within the pan. 

adding the veggies to the pan

Add the blended sauce to the pan together with the chickpeas. Combine in, cowl, and cook dinner for two to three minutes to convey it to a boil. The sauce will thicken at this level.

adding sauce to the pan

Simmer for an additional minute or so, then add within the inexperienced onion and fold within the broccoli once more, when you eliminated it. Swap off warmth, then style and regulate taste by including a pinch of salt or a number of drops of vinegar, when you like, and blend in.

chickpeas and veggies after cooking the sauce down and adding the green onions

Garnish with some sesame seeds, inexperienced onion and serve over rice or quinoa. Or you may make lettuce wraps!

bowl of Mongolian chickpeas

Often Requested Questions

Is that this recipe allergy pleasant?

This recipe is of course nut-free and gluten-free with tamari as an alternative of soy sauce.

Can I exploit a distinct protein with the sauce?

sure use cooked beans or tofu or seitan or soy curls or vegan rooster, beef.
Use Tofu: toss pressed and cubed or torn into chew measurement items – additional agency tofu in a tablespoon cornstarch , then crisp on silken or bake for 20 minutes. Then add it in with the sauce as an alternative of chickpeas. 
Use soycurls:  Soak 4 oz soycurls in sizzling broth for 15 minutes, drain and squeeze flippantly. Then crisp up on the skillet with a tsp of oil. Then add to sauce as an alternative of chickpeas. 



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