General Tso’s Chickpea Stir Fry

Ingredients

Sauce

• ½ cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp creamy peanut butter
• 4 tbsp low sodium tamari or soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp coconut sugar (can sub for brown sugar)
• 1-2 tbsp hot sauce (depending on brand and preference)
• 3 tsp toasted sesame oil
• 1.5 tbsp arrowroot powder + 2 tbsp water

Stir Fry

• 2 cans chickpeas
• 1 tbsp oil (I used toasted sesame oil for more flavor)
• ½ large red onion
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves garlic (minced)
• 2 tsp fresh ginger (grated)

Instructions

• Drain and rinse the chickpeas until there are no bubbles. Set aside.
• 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. Set aside.
• Chop the onion, peppers, and mince the garlic and ginger.
• Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
• Add in the sauce and stir together.
• Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
• Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
• Serve warm over rice or noodles with steamed broccoli.