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Sweet and sour flavours are among my favourites; in fact, sweet and sour chicken or pork is the first thing I order on any Chinese take-out menu.  My beloved vegetarians miss out on this, so Sweet and Sour Chickpeas with Peppers is as close as I can get to giving them a taste of my favourite Chinese take-out dinner.

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Another fast and easy dinner option presents itself right here.  This dish comes together in about 30 minutes or so, is loaded with flavour, and is loved by even the world’s most anti-vegetable carnivore. 

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Chickpeas are a great meat substitute and one of my favourite things about chickpeas is that they are pretty much flavourless until you add whatever flavours you are craving at that moment.  They also are loaded with protein and hold their texture quite well.  Even after re-heating the leftovers, the chickpeas still kept their shape and texture.  Another freezer-friendly option for sure!

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Sweet and Sour sauce, in my opinion, begs to be served alongside plain white rice.  I can’t even imagine eating anything with a sweet and sour sauce (pork, chicken, chickpeas, etc.) without steamed rice as a side.  Nearly every grocery store has pre-cooked rice that can be microwaved in a matter of seconds; another great option for those of you who have extremely busy weeknights, yet have to get a hearty meal on the table.

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I’ve been thinking about other options for this dish as well.  You see, Dear Reader, I love peppers, but they tend to result in major heartburn for me.  It’s the skin on the peppers that does it.  I experience none of this discomfort whenever I eat roasted peppers.  A simple substitution could be broccoli – I gotta try that next!

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While I’m experimenting with other vegetables, you go ahead and save this recipe to your Pinterest account for future use.  I’ll be back with another version in the weeks ahead.  #chickpeasrule

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Sweet and Sour Chickpeas with Peppers

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Lord Byron's Kitchen
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Ingredients

Sweet and Sour Sauce

  • ½ cup sugar
  • 8 tablespoons white vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • 4 tablespoons water
  • 3 tablespoons corn starch whisked with 3 tablespoons water

Chickpeas and Peppers

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 2 cans chickpeas drained and rinsed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sesame seeds

Instructions

  1. In a bowl, whisk together the sauce ingredients and set aside.
  2. Over medium high heat, add the olive oil, peppers, salt, and peppers; sauté for 3-4 minutes; until peppers are heated through and slightly tender.
  3. Add the garlic and stir into the peppers. Sauté for 1 minute.
  4. Add the chickpeas and stir into the peppers. Cook for 1-2 minutes.
  5. Add the sauce mixture and stir all together. Lower the temperature to a low simmer and cook for 8-10 minutes.
  6. At the last minute, toss in the sesame seeds and give one last stir.
  7. Serve immediately with steamed rice.
sweet-and-sour-chickpeas-with-peppers

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This Post Has 44 Comments

  1. I love chickpeas so this dish caught my attention. It would perfect for the grains I prepare during this cold season.
  2. My goodness, this looks super delicious and healthy. I love anything that involves Chickpeas and making it sweet & sour would taste amazing. One such recipe in 30mins is definitely on my list right away!
    1. I'm sure you can, but it will change the flavour. If I had to choose, I would try honey rather than maple syrup. Maple syrup is more flavourful than honey.
  3. I just made this for dinner, it's so good! I used Splenda instead of sugar. Next time I'll try adding some other vegetables, too :). Thanks, great recipe!
  4. OMG, this looks delicious! I wonder if I used brown sugar instead of the regular one it would turn out ok. What do you think? Thank you!
  5. Hi I want to know where your sodium come from.. The recipe is interesting but a lot sodium? Thank you
    1. Hi Michelle, thank you! I use a recipe plug-in that automatically calculates the nutritional content of all of my recipes. I agree that the sodium level is quite high according to the nutritional label, but unfortunately, I'm not able to change it from the back end. The app assigns the values based on the measurements of the ingredients.
  6. This recipe looks amazing and I can't wait to try it. I'm just wondering what the nutritional value was? Someone mentioned the sodium content but I don't see it written anywhere?? Thanks!
  7. This is so easy. I've just finished making the meal and I can't wait to have supper! I've paired the chickpeas with brown rice; I'm trying to have less refined starches in my meals. Thank you for the recipe, I'm sure it's going to become one of my go-to meals.
  8. ok, this turned out really well. I've had some really bad luck with food blog recipes lately, so I went into it a bit skeptical, but you really delivered. I served it to a bunch of fellow omnivores (I'm not a vegetarian, just like veggies and was in the mood for chickpeas for some reason) and they scarfed it up. Not even one comment about the lack of meat. I'm going to browse your site for some other recipes, interested to see what else I find.
  9. I made this for dinner, and it was delicious! I added Gardenia Vegan chicken strips, shredded carrots, and pineapples! Will definitely make this again!
  10. I forgot to buy the peppers, so had to improvise with half a red pepper, 2 carrots, and some broccoli. Very delicious, and very easy to make! Took it to a potluck (we were the only vegans), took an empty dish back home. Thanks for the recipe!
    1. Thank you, JoDee! I love when a dish turns out to be a hit even with the ingredients are substituted! Bravo!
  11. I made this today and was so so so good. I thought my kids would love it but they didn't care for the chicken peas. 10 months and 2 years old.. darn kids! Oh well more for me :-) thanks for such a great recipe!
  12. I found your site a couple of months back and have to say that there are so many of your recipes that have jumped out at me begging to be tried. This dish is the very first one I made. I am not vegetarian but always love to try new things and figured that chick peas... peppers... sweet and sour... sounded good and your photo sealed the deal :-) It was a hit in this house and I have made this again and eagerly look forward to the next time. Thank you Byron!
    1. You're most welcome, Annette, and thanks for leaving such a thoughtful comment. I encourage you to try some of my other recipes too. :)

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