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.
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.
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!
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.
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!
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
Sweet and Sour Chickpeas with Peppers
Pin Recipe Save Recipe Print RecipeIngredients
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, 19 ounce cans, drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sesame seeds
Instructions
- In a bowl, whisk together the sauce ingredients and set aside.
- 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.
- Add the garlic and stir into the peppers. Sauté for 1 minute.
- Add the chickpeas and stir into the peppers. Cook for 1-2 minutes.
- Add the sauce mixture and stir all together. Lower the temperature to a low simmer and cook for 8-10 minutes.
- At the last minute, toss in the sesame seeds and give one last stir.
- Serve immediately with steamed rice.
Nancy at Whispered Inspirations says
Mmm, this looks incredibly delicious. What a savory way to eat chick peas. Thanks for the recipe!
byronethomas@gmail.com says
Thank you, Nancy. 🙂
CourtneyLynne says
Omg can we say yum?!?! I’ve been looking for more healthier recipes. Must give this a try!
byronethomas@gmail.com says
Go for it! You can eat it just as is if you prefer to cut out the carbs from the rice. 🙂
My Teen Guide says
Oh my goodness! It looks really delish and fantastic! I’m totally in love in sweet and sour chickpeas peppers.
byronethomas@gmail.com says
I can’t get enough of sweet and sour flavours. 🙂
Elizabeth O says
I love chickpeas so this dish caught my attention. It would perfect for the grains I prepare during this cold season.
byronethomas@gmail.com says
We love chickpeas too, Elizabeth. We always have them on hand – winter and summer. 🙂
Melanie Burbage says
That looks so good! I’ll have to make it for my boyfriend he’d really appreciate the tastes . Simple elegant dish, very nice! Going to save it
byronethomas@gmail.com says
Thank you, Melanie. 🙂
Alicia says
This recipe looks delicious! I love sweet and sour foods so i will have to try it.
byronethomas@gmail.com says
Thank you, Alicia. Me too! 🙂
Michelle Mink says
I love the sound and look of the sweet and sour chickpeas and anything with peppers. I’m not a great cook but this seems to be something that I could manage.
byronethomas@gmail.com says
It’s so easy, Michelle. I’m sure even the most inexperienced cook can make this particular dish!
Kristen from The Road to Domestication says
I would not have thought to put these flavors together, but WOW! That looks amazing!!!
byronethomas@gmail.com says
Thank you, Kristen. 🙂
Lisa Rios says
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!
byronethomas@gmail.com says
Thank you, Lisa. 🙂
Bree Brunswick says
Could you substitute honey or maple syrup for the sugar?
byronethomas@gmail.com says
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.
Christine says
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!
byronethomas@gmail.com says
Thanks, Christine. 🙂
Roberta says
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!
byronethomas@gmail.com says
Hi Roberta… I would totally agree with that switch. 🙂
Michelle pelletier says
Hi
I want to know where your sodium come from.. The recipe is interesting but a lot sodium?
Thank you
byronethomas@gmail.com says
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.
Fran says
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!
byronethomas@gmail.com says
Thank you, Fran. The nutritional content is right in the recipe card. Just look to the right.
TK says
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.
byronethomas@gmail.com says
Thank you, TK. 🙂 It’s a go-to for us as well.
Katrina says
This was sooo yummy! Made it today for dinner, Thanks!!
byronethomas@gmail.com says
Thank you, Katrina! It’s one of my favourite chickpea recipes. 🙂
Sheridan says
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.
byronethomas@gmail.com says
I’m glad you liked it, Sheridan. Thank you. 🙂
Jenny says
Made this tonight, and it was so good. Easy too! The only difference I made was adding onions!
Jenny says
I halved the recipe and got 4 decent servings.
Dory says
I made this for dinner, and it was delicious! I added Gardenia Vegan chicken strips, shredded carrots, and pineapples! Will definitely make this again!
byronethomas@gmail.com says
Greet ideas for additions, Dory!
JoDee says
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!
byronethomas@gmail.com says
Thank you, JoDee! I love when a dish turns out to be a hit even with the ingredients are substituted! Bravo!
Crystal De Boer says
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!
byronethomas@gmail.com says
Thank you, Crystal. 🙂
Annette says
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!
byronethomas@gmail.com says
You’re most welcome, Annette, and thanks for leaving such a thoughtful comment. I encourage you to try some of my other recipes too. 🙂
Heather Grunauer says
Loved this recipe. Would it be possible to switch lentils for the chickpeas?
byronethomas@gmail.com says
I’ve never tried it, Heather, but it might work! Lentils tend to soften up quite quickly, so just be careful not to overcook them. 🙂
Daniel J Dieudonne says
I’ve made this on numerous occasions and it’s absolutely amazing.
byronethomas@gmail.com says
Thank you, Daniel. 🙂
Leah says
Super easy……super delicious ! Followed recipe this time…..but next time will add more veggies like mushrooms and pea pods.
Thanks for a great recipe!
Kelly says
I liked it and was super easy to make with store cupboard ingredients but it was too sweet for my tastes. If I made it again I would half the sugar.
sylvia says
Very easy and quick. I cut sugar in half to get a more tart feel, and it was also great that way.
Thank you for the recipe!
Chris Noordover says
Had this recipe saved for quite a while so it was about time I made it! Made the sauce as directed and added onion and ginger along with the rest of ingredients, served over turmeric basmati rice, got four thumbs up! Nicely done, thank you for sharing such a tasty meal. Chris
Lindsay says
So delicious and comforting! Such a staple recipe in our house
byronethomas@gmail.com says
Thank you, Lindsay. 🙂
MamaG says
Yum!! Quick and easy to make with steam-able rice. It was bit on the sweet side for me personally. I may try cutting back the sugar just a little next time. However, it is really good as is.
Sian says
Made this for dinner tonight and it was AMAZING! I used honey instead of sugar and served it with cauliflower rice. I could live on this!