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