- 2 cans Chickpeas
- 1 tbsp Tamari
- 1 tbsp Red Wine Vinegar
- 1 tsp Toasted Sesame Oil
- 1/2 cup Vegetable Broth
- 2 tbsp Tomato Paste
- 1 tbsp Creamy Peanut Butter
- 2 tbsp Tamari
- 2 tbsp Rice Vinegar
- 2 tsp Maple Syrup
- 2 tbsp Coconut Sugar
- 1-2 tbsp Hot Sauce
- 2 tsp Toasted Sesame Oil
- 1.5 tbsp Arrowroot Powder
- 2 tbsp Water
- 1 tbsp Avocado Oil or toasted sesame oil
- 1/2 large Red Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 cloves Garlic minced
- 2 tsp Fresh Ginger minced
- 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.