General Tso's Chickpeas

Ingredients for 2 servings:

• 265 g chickpeas, cooked
• 1 tbsp mirin
• 1 tbsp soy sauce
• 2 bell peppers
• 1 broccoli
• 1 onion(s), white
• 1 onion(s), red
• 100 ml vegetable stock
• 3 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp peanut butter
• 1 tbsp Sriracha sauce
• 4 tsp raw cane sugar
• 2 tsp sesame oil, roasted
• 2 tsp cornstarch
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Quick to make and super aromatic

Wash and drain the chickpeas, then place them in an airtight container. Add the mirin and soy sauce, close the lid, and shake the container until all the chickpeas are coated with the marinade. Marinate in the refrigerator for 1 hour. Meanwhile, chop the vegetables and divide the broccoli into florets. Halve the red onion, finely dice one half, and set aside. Slice the other half and the white onion into strips. Combine the sauce ingredients and set aside. Drain the chickpeas and sauté them in a small pan with a little vegetable oil until browned and slightly crispy. Heat a little vegetable oil in a second, large pan and briefly sauté the onion strips. Add the broccoli, a little salt, and a splash of water, then cover. Sauté the broccoli for about 2 minutes, remove the lid, and let the remaining water evaporate. Add a little more vegetable oil to the pan and stir in the bell peppers. Lightly salt the vegetables and fry briefly; they should still be crisp and firm to the bite. Finally, divide the sauce between both pans and let it thicken briefly. Divide the vegetables and chickpeas between two bowls and garnish with the diced onions and, if using, spring onion rings and sesame seeds. Serve with rice, quinoa, or even mashed potatoes. Or you can wrap the vegetables and chickpeas in a tortilla.