Dinner just got a whole lot better. This general Tso’s chickpea stir fry is a vegetarian take on your favorite Chinese take out dish! It’s naturally gluten free, ready in just 30 minutes and a total family favorite.
As I’m writing this, I’m sitting in Whole Foods (classic) and just ordered tickets to the Jonas Brothers this weekend eeeeeep! I have a newfound obsession with them after watching their documentary, and may or may not have a huge crush on Joe Jonas. I somehow scored really good seats and I’m just a wee bit excited!! I’ll report back next week and let you know whether Joe and I fell in love or not 🙂
Anyway, you’re here for the food so let’s discuss that, yes?! You probably already know this if you’re a loyal reader of my blog (hi, ily) but I love chickpeas. There’s not much you can’t do with chickpeas.
Pasta, stir fries, salads pancakes with chickpea flour, and they give us aquafaba so we can make delicious egg-free desserts. These sticky sesame chickpeas are one of my favorites, and I know you’re going to love these too! #winning
How do you eat canned chickpeas?
This chickpea stir fry is (one of) my favorite ways to eat canned chickpeas. They make life easy since they’re pre-soaked and cooked so all you need to do is strain and rinse. This dish is incredibly flavorful (like, really), easy to make, and a total family favorite. Let’s get cooking!
The toasted sesame oil is one of the star ingredients in this recipe. You want to get a high quality one to make sure you get the best flavor possible.
Are chickpeas good for you?
Thankfully, the answer is yes because I eat a lot of them (I see you chickpea avocado salad). If you’re a vegan or vegetarian, chickpeas are an excellent source of protein and fiber which helps with appetite regulation and keeps you full for longer (source).
Just one serving of this chickpea stir fry provides about 13 grams of protein and 12 grams of fiber. That’s nearly half of your daily fiber needs!
What do you serve with stir fry?
I like to pair this stir fry with steamed broccoli and rice, but you can also have it with quinoa, bok choy, or even as is! There’s plenty of veggies in here so don’t feel like you need to add more! I suggest topping it all of with sesame seeds and chopped scallions (green onion) for extra flavor.
A few notes on this General Tso’s chickpea stir fry
- Once prepared, this recipe will store in the fridge for about 5 days. Store it in an air tight container to keep it nice and fresh!
- If you have a peanut allergy, you can sub the peanut butter for any other nut butter (almond or sunflower will probably work best) or just leave it out entirely.
- To keep this dish gluten free, I used tamari, but regular old soy sauce works too! I don’t, however, recommend coconut aminos.
- The arrowroot powder can be subbed for cornstarch or even tapioca starch. I imagine any plain flour like brown rice flour or all purpose flour (if you are not GF) would also work. I haven’t tried this myself, so I can’t guarantee the result.
Love chickpeas?! Try these easy recipes next!
- Orange chickpea buddha bowl
- Sticky sesame chickpea recipe (gluten free)
- Sweet Potato chickpea buddha bowl
Finally, if you make this chickpea stir fry, don’t forget to tag me on instagram. Leave a comment below and let me know how it turns out!Print
This chickpea stir fry is an easy gluten free dinner that is ready in about 30 minutes!
- 1/2 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp creamy peanut butter
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or honey
- 2 tbsp coconut sugar
- 1–2 tbsp hot sauce (depending on brand and preference)
- 2 tsp toasted sesame oil
- 1.5 tbsp arrowroot powder + 2 tbsp water
- Drain and rinse the chickpeas until there are no bubbles.
- Add them to a bowl and toss with the marinade (1 tbsp tamari, 1 tbsp red wine vinegar, and 1 tsp sesame oil). Let marinate for 15 minutes.
- Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
- Whisk all remaining ingredients for the sauce together in a bowl.
- Chop the onion, peppers, and mince the garlic and ginger.
- Add to a pan with 1 tbsp toasted sesame oil or avocado oil and saute for about 5-10 minutes or until the onion is translucent.
- Add the chickpeas and the sauce and stir together.
- Bring to a low boil and add the arrowroot mixture.
- Let the stir fry simmer for about 10 minutes to thicken. If it doesn’t thicken, add additional arrowroot as needed.
- Best served fresh and warm!
The arrowroot can be subbed for cornstarch.
If you have a peanut allergy, you can sub the peanut butter for sunflower seed butter or any other nut butter.
Once prepared, this recipe will store in the fridge for about 5 days in an air tight container.
If you don’t like spice, feel free to leave out the hot sauce, OR add extra if you love it!
I used tamari to keep this dish gluten free, but regular soy sauce will also work.
You can use chickpea cooked from scratch in place of the canned chickpeas. Use 1.5 cups cooked chickpeas for every 1 can.
Keywords: chickpea stir fry, stir fry, general tsos chickpeas, asian stir fry