Mongolian Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mongolian chickpeas are sticky, sweet, and spicy legumes with broccoli and bell peppers in a savory sauce. Served over rice or quinoa, they're a versatile, protein-rich vegan main that works as lettuce wraps too.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons soy sauce (or use tamari for gluten-free)
- 1 tablespoon dark soy sauce (or use sweet soy sauce or hoisin sauce ( Use gluten-free versions, if needed.))
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 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 mix of 1/2 green, 1/2 red for more color!)
- 1 cup small chopped broccoli (or more, if you like)
- 15 ounce can chickpeas (drained, or 1 1/2 cups of cooked chickpeas, or use any other beans or crisped up tofu)
- 3 or 4 green onions (chopped. Keep some of the green portions for garnish, and chop the rest of the green onion into 1” pieces.)
- sesame seeds ( for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 952mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 952MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.