Summary

Ingredients

• 265 g chickpeas, cooked
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 bell pepper (s)
• 1 broccoli
• 1 onion (s), white
• 1 onion (s), red

For the sauce:

• 100 ml vegetable stock
• 3 tablespoon tomato paste
• 2 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon peanut butter
• 1 tablespoon sriracha sauce
• 4 teaspoons raw cane sugar
• 2 teaspoons sesame oil, toasted
• 2 teaspoons cornstarch
• 1 teaspoon mustard

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Instructions

1. Wash the chickpeas, drain them and place them in an airtight box. Add the mirin and soy sauce, close the lid and shake the box until all the chickpeas are covered with marinade. Marinate for 1 hour in the refrigerator. In the meantime, chop the vegetables and divide the broccoli into florets. Halve the red onion and finely dice one half and set aside. Cut the other half and the white onion into strips. Mix the sauce ingredients and set aside.
2. Drain the chickpeas and fry them in a small pan with a little vegetable oil until they are brown and slightly crispy. In a second, large pan, heat some vegetable oil and briefly sweat the onion strips. Add the broccoli, a little salt and a dash of water and put a lid on. Steam the broccoli for about 2 minutes, remove the lid and let the remaining water boil off. Put some more vegetable oil in the pan and mix in the peppers. Lightly salt the vegetables and fry them only briefly, they should still be crisp and firm to the bite.
3. Finally, distribute the sauce on both pans and let it thicken for a moment. Divide the vegetables and chickpeas into 2 bowls and garnish with the onion cubes and, if available, with spring onion rolls and sesame seeds.
4. This goes well with rice, quinoa and even mashed potatoes. Or you wrap the vegetables and chickpeas in a tortilla.