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Sweet and Sour Chickpeas Peppers Broccoli

December 28, 2015 By Richa 72 Comments

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Sweet and Sour Chickpeas Peppers and Broccoli. 1 Pot Weeknight Protein Meal. Serve over rice, grains or noodles. Chickpeas and veggies cooked in Easy Sweet and Sour Sauce. Vegan Gluten-free Nut-free Recipe

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Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. | VeganRicha.com #vegan #glutenfree #chickpeas #recipe

Chickpeas and lentils work beautifully as a tofu or meat sub in flavorful Asian sauces. The spicy kung pao, the deep Teriyaki or a addictive sweet and sour sauce. Veggies and chickpeas in the sweet and sour sauce make it one hearty meal. The veggies get cooked over high heat, then simmered in a tangy and sweet sauce till it thickens. A good dash of black pepper and cayenne brings out the strong sweet and sour flavors even more. 

2016 is almost here! What are your plans for  the next year? I haven’t thought of the food front yet. But some things we hope to do more of next year is research deeply on ethical and fair trade clothing and switch to using those options. We probably shop once or twice a year for some new additions that are really needed, and I would like to have the options ready for that time. Another thing we want to reduce is the amount of packaging and plastic. Though this might be difficult with the many shipments we get from Amazon. Each small object in one big box with loads of plastic packing. 

Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. | VeganRicha.com #vegan #glutenfree #chickpeas #onepot

Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. | VeganRicha.com #vegan #glutenfree #chickpeas #onepot

More Asian recipes from the blog

  • Massaman Curry Veggies GF
  • Celery Black Pepper tofu GF
  • Kung Pao Lentils GF
  • Lentils & Veggies in Thai Peanut Sauce GF
  • Chickpeas in Firecracker sauce with crunchy salad. GF
  • Chickpeas in Teriyaki sauce in steamed Bao bun. 

Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. | VeganRicha.com #vegan #glutenfree #chickpeas

Video:

 

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4.95 from 17 votes

Sweet and Sour Chickpeas Peppers Broccoli

Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. Serve with cooked rice/grains. Vegan Gluten-free Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 2
Calories: 516kcal
Author: Vegan Richa

Ingredients

For the Sweet and Sour Sauce:

  • 1/4 cup (50 g) sugar I use 2 tbsp sugar and 2 or more tbsp coconut sugar
  • 2 tbsp apple cider vinegar
  • 2 to 3 tbsp rice vinegar
  • 1.5 tbsp ketchup
  • 2 tsp soy sauce use certified gluten-free tamari to make gf
  • 1/2 tsp (0.5 tsp) garlic powder
  • 2 tbsp water

Chickpeas and Veggies:

  • 1 tsp oil
  • 3 cloves of garlic finely chopped
  • 1/2 (0.5 ) large red bell pepper thinly sliced
  • 1/2 (0.5 ) green bell pepper thinly sliced
  • 1 cup (91 g) small broccoli florets
  • 15 oz (425.24 g) chickpeas or 1.5 cups cooked chickpeas
  • a generous dash of salt black pepper, cayenne

To thicken

  • 2 tbsp water
  • 2 tsp cornstarch or other starch

Instructions

  • Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
  • Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
  • Add the peppers and mix in. Cover and cook for 2 minutes.
  • Add the broccoli and mix in. Cover and cook for 1 minute.
  • Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
  • Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
  • Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
  • Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.

Video

Notes

For variation: add pineapple chunks
Nutritional values based on one serving

Nutrition

Nutrition Facts
Sweet and Sour Chickpeas Peppers Broccoli
Amount Per Serving
Calories 516 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 473mg21%
Potassium 935mg27%
Carbohydrates 97g32%
Fiber 18g75%
Sugar 41g46%
Protein 21g42%
Vitamin A 1450IU29%
Vitamin C 107.2mg130%
Calcium 134mg13%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet and Sour Chickpeas, Peppers, and Broccoli. Easy Weeknight One Pot Protein filled Meal. | VeganRicha.com #vegan #glutenfree #chickpeas

Reading for the day. 

This article with photos on the terrible plight of tourist and temple elephants in India. Chained to one spot for decades to break their spirit. What can we do? As consumers, we can refuse to tour with companies that associate with elephant tourism, refuse to visit places where elephants are used in any kind of festivities, events, parades etc. Any and all elephants endure the training of breaking their spirit using torture. If you see them being abused, document it and pass it on to many wildlife organizations working to help these elephants.  Write to Wildlife SOS site or on their facebook, asking them to step up for the 57 elephants in this training camp on the article above. 

Filed Under: Asian Vegan Recipes, gluten free, main course, One Pot Meals, popular Tagged With: 1 pot, 30 minute, chickpeas, chinese, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Robert says

    December 28, 2015 at 10:31 pm

    5 stars
    First!
    What an awesome recipe. Thanks for sharing.
    My plans for 2016 are to grow my vegan blog. It’s in its infancy now, but I hope one day it can be as big and awesome as your site!
    You’re totally right about the excess plastic and cardboard that goes along with shopping online. Was just thinking about this myself. Would be great if Amazon and similar companies could start batching products together when shipping them.

    Reply
    • Richa says

      December 29, 2015 at 11:21 am

      Thank you Robert. All the very best with your blog! I know right. Very many times the shipments could be reduced by half as the boxes anyway get stuffed with plastic packaging to fill them up. I make sure to order many things together, but it doesnt seem to affect the shipments.

      Reply
  2. Margaret Loyon says

    December 28, 2015 at 10:40 pm

    Dear Richa,

    I’m so happy to have found you via your blog. You’re my kind of cook, and I love your generous, world-embracing spirit. I also appreciate your concern for animals and the environment.

    What I enjoy the most (in addition to the wonderful food recipes) is the fact that this blog is not about you, but about sharing the bounty that you participate in, thanks to your family and your own wide-ranging culture and intelligence. You’re an inspiration and a gift to the world.

    Thank you,
    Margaret Loyon
    France

    Reply
    • Richa says

      December 29, 2015 at 11:18 am

      Thank you Margaret. Hope you have a wonderful 2016!

      Reply
  3. Zo says

    December 29, 2015 at 7:38 am

    I love what Margaret Loyon said about your spirit and concern for animals and I echo that.

    Very glad to have found an Indian cookbook and blog with a vegan focus.

    Thank you,

    Zo
    Los Angeles

    Reply
    • Richa says

      December 30, 2015 at 5:43 pm

      Thank you Zo!

      Reply
  4. jacquie says

    December 29, 2015 at 8:27 am

    were you planning on including some of your research findings w/ regards to ethical and fair trade clothing? I would be learn more about those issues. I appreciate that you bring items to your blog such as the elephant issue you mentioned above and I hope you continue to do so.

    Reply
    • Richa says

      December 29, 2015 at 10:26 am

      Thank you Jacquie. yes i will.

      Reply
  5. Kristen says

    December 30, 2015 at 4:23 pm

    5 stars
    Delicious! Absolutely loved the flavors in this one!

    Reply
    • Richa says

      December 30, 2015 at 5:42 pm

      Awesome!!

      Reply
  6. Adrianr says

    January 1, 2016 at 7:10 pm

    I made this tonight it was absolutely delicious! I added pineapple and used less cornstarch

    Reply
    • Richa says

      January 1, 2016 at 7:20 pm

      Awesome!!

      Reply
  7. Joëlle says

    January 13, 2016 at 5:09 pm

    5 stars
    Soooo goood, and simple! Thanks for the recipe. I used tofu instead of chickpeas, and added roasted cashews with red pepper flakes. Very good!

    Reply
    • Richa says

      January 13, 2016 at 5:28 pm

      awesome!!

      Reply
  8. Ana @ Ana's Rocket Ship says

    February 29, 2016 at 1:50 pm

    Mmm…. I love sweet and sour. But I swear the store bought stuff is 100% sugar. I can’t wait to try it – I’m sure it will be so much nicer!

    Reply
  9. kelsie says

    April 2, 2016 at 4:38 pm

    Made this for dinner this evening. My husband and I loved it!! Cooking everything in the sauce made it so tasty – almost sinful tasting ???? Definitely will be making this recipe over and over! Thanks!

    Reply
    • Richa says

      April 2, 2016 at 5:03 pm

      Awesome! Yes so much easier than a blanching station and cooking station and so on 🙂

      Reply
  10. Sue Share says

    April 25, 2016 at 11:25 am

    5 stars
    Richa, This looks so good; I don’t know how I missed it! Thanks for mentioning it. I’ll be making it soon.

    Reply
  11. Kenya Scott says

    May 31, 2016 at 11:26 am

    5 stars
    This recipe was so amazing! The pineapple chunks really took it over the top. Quick question about the chickpeas: did you drain yours or did you include the juice from the can?

    Reply
    • Richa says

      May 31, 2016 at 12:03 pm

      Awesome! I drain the chickpeas.

      Reply
  12. Courtney Hermanson says

    May 31, 2016 at 5:17 pm

    ADD PINEAPPLE. I can’t explain how delicious it is!!

    Reply
  13. Wesam says

    June 26, 2016 at 1:42 am

    This looks amazing. I can’t wait to make for my friends tonight.
    I wanted to ask, will the taste change if I made it oil-free?

    Thank you!

    Reply
    • Richa says

      June 26, 2016 at 10:59 am

      no oil should work just fine.

      Reply
  14. Emily Kelly says

    August 7, 2016 at 9:31 am

    Is there another option instead of ketchup?

    Reply
    • Richa says

      August 7, 2016 at 10:11 am

      tomato paste.

      Reply
  15. Linda Johnson says

    October 13, 2016 at 2:18 pm

    5 stars
    I made this for my daughter who is Vegan and normally I just don’t like chickpea’s all that much but I want to eat them more as I know how fantastic they are for you.
    I thought I would just give it a taste after I finished making it and was wowed by the taste!
    So I shared this yummy dinner with my daughter and she loved it too and we will be making it again a lot!

    Reply
    • Richa says

      October 13, 2016 at 3:00 pm

      Awesome!

      Reply
  16. Michelle says

    November 15, 2016 at 9:24 am

    Just made this – how delicious! Such a treat for Chinese food lovers.

    Reply
  17. Skye says

    January 21, 2017 at 6:17 pm

    This was so delicious can’t wait to try more of your recipes 🙂 thank you

    Reply
    • Richa says

      January 21, 2017 at 8:58 pm

      Thanks!

      Reply
  18. Smangele says

    February 17, 2017 at 3:44 am

    Hey 🙂

    Could I use tofu instead of chickpeas?

    Reply
    • Richa says

      February 17, 2017 at 10:43 am

      yes, totally. You can crisp it up in a pan or bake before using.

      Reply
  19. Omri says

    March 13, 2017 at 3:09 pm

    Great and incredibly easy recipe! The sauce turned out wonderful and the chickpeas add a nice twist. Thank you ❤️

    Reply
  20. Maureen Miller says

    May 5, 2017 at 9:38 am

    Do you think I could use Maple Syrup or Honey to replace the sugar? I can’t eat processed sugar at all. =(

    Reply
    • Richa says

      May 5, 2017 at 9:54 am

      yes you can use maple syrup. You might need less of it too.

      Reply
  21. Maureen Miller says

    May 9, 2017 at 3:24 pm

    Hi Richa;
    I made this tonight and used 2T of maple syrup in the sauce instead of sugar. Thanks for the heads up to use less, I’m sure a 1/4 cup of maple syrup would have made the sauce too sweet. I added pineapple chunks at the end and it was amazing. Thank you so much!

    Reply
  22. Kelly says

    June 4, 2017 at 8:04 pm

    5 stars
    WOW this was so amazing. Made some adjustments like adding tempeh and using mixed stir fry veggies, and also the sauce somehow got tastier as it cooked. Tastes so authentic!

    Reply
  23. Delphine says

    July 12, 2017 at 5:45 pm

    5 stars
    Hello Richa,
    I love this recipe! It is so easy and satisfying! I was wondering if I could make a batch of the sauce, and keep it in a jar in the fridge ? How long would it last ?

    Thank you !

    Reply
    • Richa says

      July 12, 2017 at 11:03 pm

      yes you can mix up the sauce ingredients in a jar and refrigerate them for upto a month. Toss in the veggies and add the cornstarh slurry to thicken.

      Reply
  24. Tiffany says

    November 13, 2017 at 6:54 pm

    5 stars
    I am not a “officially” a vegan but gave been trying to reduce consumption. This dish was AMAZING! I followed the directions to the tee and it came out perfect. So flavorful and the texture of the chickpeas made it complete. Thank you for the great recipe!

    Reply
    • Richa says

      November 14, 2017 at 12:30 am

      Awesome!!

      Reply
  25. Tiffany George says

    January 21, 2018 at 3:59 pm

    5 stars
    Excellent! Replaced chickpeas with lentils (all I had). Left out the broccoli, but everything else was the same. Thanks!

    Reply
    • Richa says

      January 21, 2018 at 7:42 pm

      Awesome! Yes i use lentils often with the sauces too!

      Reply
  26. Tara says

    April 6, 2018 at 8:20 pm

    4 stars
    Very tasty! Just a little too sweet for my taste. Next time (and there will definitely be a next time) I’ll reduce it. Great easy weeknight dinner.

    Reply
    • Richa says

      April 6, 2018 at 10:45 pm

      great! yes adjust the sweet and tang to preference.

      Reply
  27. Kelsey says

    June 15, 2018 at 7:42 am

    5 stars
    I love this recipe! This sauce is brilliant!! I’m tempted to get a jar and make an entire batch for whenever I get a takeout craving. It’s become our favorite way of using up left over vegetables. I reduced the sugar and it still tasted excellent! I’ve had it with red pepper flakes to make it spicy and also added pineapple. I never have a thickener so I make it a little watery which is perfect for marinating tempeh.

    Reply
    • Richa says

      June 15, 2018 at 10:28 am

      I have this sauce scaled up to make ahead in my second book for this reason. It keeps so well and is amazing to make a stir fry with whenever needed with veggies, beans, tofu, baked cauliflower, seitan etc

      Reply
  28. TIffabny says

    August 27, 2018 at 4:22 pm

    5 stars
    I LOVE this. I make this over and over!

    Reply
    • Richa says

      August 27, 2018 at 5:19 pm

      yay

      Reply
  29. Ashley says

    October 21, 2018 at 2:48 pm

    5 stars
    Served to my (non-vegan) parents and they LOVED it! Mom even asked for the recipe. 🙂

    My only substitution was to double the sauce ingredients (except the sugar). Served with riced cauliflower for fewer carbs.

    Reply
    • Richa says

      October 21, 2018 at 10:20 pm

      awesome!

      Reply
  30. Annie says

    January 21, 2019 at 2:32 pm

    5 stars
    This recipe is amazing – so glad I found it and you. I might be eating the sauce with a spoon. 🙂

    Reply
  31. Kristy says

    March 26, 2019 at 2:30 pm

    Delicious! skipped the cayenne, and added around an extra cup to cup and half of veggies ( pea pods, zucchini, bok choy, and water chestnuts) and still had enough sauce. My 3 yr old also loved it and asked for more! Thank you

    Reply
    • Richa says

      March 26, 2019 at 6:47 pm

      awesome

      Reply
  32. Jessica says

    April 20, 2020 at 7:49 am

    5 stars
    Excellent! I was able to make this oil-free by sauteeing in vegetable broth, and it worked great. Definitely worth making again! I think this could also be good using soy curls in place of chickpeas. I might try that.

    Reply
  33. Jwiltz says

    May 22, 2020 at 2:01 pm

    5 stars
    We made this as written and it was DELICIOUS! It was so quick to make also. — Forget the takeout; make this!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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