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Mongolian Chickpeas (one pot, gluten-free, nut-free) Recipe

Mongolian Chickpeas (one pot, gluten-free, nut-free) Recipe
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★★★★★

5.2 from 29 reviews

This Mongolian Chickpeas recipe is a flavorful, one-pot vegan stir-fry perfect for a quick and healthy meal. Featuring tender chickpeas and vibrant vegetables in a savory, slightly spicy sweet soy-based sauce, it’s gluten-free, nut-free, and easy to customize. Serve over rice, quinoa, or as lettuce wraps for a satisfying dinner.

Ingredients

Scale

Sauce Ingredients

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon dark soy sauce (or sweet soy sauce or hoisin sauce, gluten-free if needed)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch

Vegetables & Chickpeas

  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2” piece of ginger, minced
  • 1 bell pepper, sliced or chopped into 1/2 inch pieces (use a mix of green and red for color)
  • 1 cup small chopped broccoli (or more as preferred)
  • 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
  • 3 or 4 green onions, chopped (reserve some green parts for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Make the sauce: In a bowl, combine the soy sauce, dark soy sauce, red pepper flakes, brown sugar, water, and cornstarch. Mix thoroughly until smooth and set aside.
  2. Prepare the stir fry base: Heat oil in a skillet over medium heat. Add minced garlic and ginger, cooking for about a minute until garlic starts to turn golden and fragrant.
  3. Cook vegetables: Add bell pepper, broccoli, and a pinch of salt to the pan. Stir well, cover, and cook for 2 to 4 minutes until broccoli turns bright green. Optionally, remove broccoli to prevent overcooking.
  4. Add sauce and chickpeas: Pour the prepared sauce into the pan along with the chickpeas. Stir to combine, cover, and cook for 2 to 3 minutes until the sauce thickens and begins to boil.
  5. Finish cooking: Let the mixture simmer for another minute. Add chopped green onions and fold back in the broccoli if removed earlier. Turn off the heat.
  6. Adjust flavor: Taste the stir-fry and add salt or a few drops of vinegar if desired. Mix well while still hot.
  7. Serve and garnish: Garnish with sesame seeds and reserved green onions. Serve over rice or quinoa, or use as a filling for lettuce wraps for a fresh, healthy meal.

Notes

  • Use tamari or a gluten-free soy sauce to keep the recipe gluten-free.
  • Adjust red pepper flakes to control spice level.
  • Fresh vegetables can be substituted based on preference or seasonality.
  • This dish can be made oil-free by using a non-stick pan and skipping oil.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stove or microwave.
  • For added protein, consider adding tofu or tempeh if desired.

Nutrition

Keywords: Mongolian chickpeas, vegan stir fry, gluten-free, chickpea recipe, one pot meal, healthy dinner, plant-based protein

Find it online: https://lucabites.com/mongolian-chickpeas-one-pot-gluten-free-nut-free-recipe/