General Tso’s Chickpeas

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A fiber-rich, heart-healthy take on a classic:

You will need

  • 1 can chickpeas, drained
  • ¾ cup vegetable stock; ideally you made this yourself from vegetable cuttings that you kept in the freezer for this purpose, but failing that, you should be able to get low-sodium stock cubes at your local supermarket.
  • ¼ cup arrowroot starch (cornstarch will do at a pinch, but arrowroot is better and has no flavor of its own)
  • 3 tbsp coconut oil
  • 2 tbsp grated fresh ginger
  • ¼ bulb garlic, minced
  • 2 tbsp honey (or maple syrup if you prefer, and if you don’t like sweetness, reduce this to 1 tbsp or even omit entirely, though it won’t be quite so “General Tso” if you do, but it’s your meal!)
  • 2 tbsp tomato paste
  • 2 tsp hot sauce
  • 1 tsp black pepper, coarse ground
  • 3 green onions, sliced

Method

(we suggest you read everything at least once before doing anything)

1) Coat the chickpeas in the arrowroot starch by tossing them together in a bowl

2) Heat the coconut oil in a skillet on a medium-high heat, and when hot, add the chickpeas, stirring for 3 minutes

3) Add the remaining ingredients in the order we gave (except the vegetable stock, which goes in last), stirring for 5 more minutes, or until the sauce thickens

4) Serve with the carb of your choice; we recommend our Tasty Versatile Rice Recipe

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

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