Sweet and Sour Chickpeas

Servings: 8

1/2 cup orange juice
3-4 TBSP tomato paste
1/2 TBSP corn starch (arrowroot/tapioca starch works too)
2 TBSP water
1.5 TBSP apple cider vinegar
1.5 TBSP low-sodium soy sauce (gluten-free or regular)
2 tsp brown sugar
1-2 tsp Sriracha
15 oz canned chickpeas, drained and rinsed
SERVE WITH…
cooked white rice
steamed veggies: broccoli, asparagus, green beans, etc…
sliced green onions to garnish
toasted sesame seeds to garnish

Preparation:

1. In a medium bowl combine orange juice, tomato paste, corn starch, water, apple cider vinegar, soy sauce, and brown sugar. For the Sriracha, add 1 tsp for a medium heat and 2+ tsp for a spicier sauce. I love mine with 2 TBSP Sriracha. Whisk well and set aside.

2. Add sauce to a medium pan or skillet and set to medium heat. Allow sauce to cook and bubble, for 10 minutes, stirring often to evenly distribute heat and prevent sticking.

3. Once sauce has thickened, add chickpeas and reduce heat to low.

4. Cover and allow to cook an additional 10 minutes until the sauce is nice and thick and the chickpeas are warmed though.

5. Top with sliced green onion and toasted sesame seeds and serve with your choice of veggies and grains. Enjoy!