General Tso’s chickpeas is a delicious and healthy alternative to chicken or even tofu for those who are avoiding soy. The chickpeas absorbed the flavors of its marinade well, it is quick and easy to prepare. Its delicious served over steamed brown rice and steamed broccoli. I was inspired by this dish after I made a Jamaican jerked chickpeas, it was too spicy for posting and so I decided to further tweak the recipe. In the meantime, I decided to come up with other dishes. I had plenty of chickpeas, which had been dried, soaked, cooked and placed in freezer containers for later use.So I defrosted a container of chickpeas and decided to make different dishes. Some hummus, curry and of course I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese take out!
- 1 1/2 cups chickpeas cooked or 1-15 ounce (425g) can, drained, rinsed
- 1 tablespoon Bragg’s liquid aminos or coconut aminos (soy-free)
- 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 spring onions, sliced (white parts, save green for garnish)
For the Sauce:
- 1/4 cup (60ml) water
- 2 tablespoons coconut palm sugar or sweetener of choice
- 2 teaspoons Bragg’s liquid aminos or coconut aminos
- 1 teaspoon sesame oil
In a medium bowl, add chickpeas, liquid aminos, lemon juice and tapioca starch. Set aside for 10 minutes to marinate.
Heat oil in a large skillet on medium heat, add garlic, ginger and spring onions. Cook for 1-2 minutes stirring constantly until fragrant. Add chickpeas and stir to coat. Mix sauce ingredients in a small bowl. Add to chickpeas and cook stirring gently until sauce thickens. Serve over steamed brown rice and garnish with spring onions.
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