Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Spicy Stirfry Chickpeas

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• chickpeas (250 g, cooked)
• tofu (150g cubed, firm)
• soy sauce (10 ml)
• balsamic vinegar (5 ml)
• arrowroot starch (15 ml)
• salt (pinch)
• black pepper (pinch)
• maple syrup (15 ml)
• soy sauce (15 ml)
• balsamic vinegar (30 ml)
• arrowroot starch (15 g)
• sesame oil (5 ml)
• carrots (1)
• red cabbage (40 g)
• scallions (2 stalks)
• garlic (3 cloves)
• ginger root (equal to garlic)
• chili pepper flakes (15 g)
• sichuan peppercorns (5g, whole)
• salt (pinch)
• black pepper (pinch)

Directions

• Cook 125 g (3/4 cup) of dried chickpeas (see instructions ), or use 1 can (15oz).
• Mix the marinade ingredients together in a wide bowl, and add the 250 g of cooked chickpeas (or 15-19 oz can) and 150 g (1/3 pack firm tofu) of cubed tofu. Leave to marinate at least a few hours. Overnight is even better.
• In a small bowl, combine the ingredients for the sauce: mix 15 ml (1 tbsp) of maple syrup, 15 ml (1 tbsp) of soy sauce, 30 ml (2 tbsp) of balsamic vinegar, 15 g (1 tbsp) arrowroot starch and 5 ml (1 tsp) of sesame oil.
• Peel and slice 3 cloves of garlic and equal amounts of ginger thinly, and chop 2 stalks of scallions in a size matching their diameter. Cut 1 carrot (peel carrot) and ~40 g of red cabbage into bite-sized bits.
• Add 15 ml (1 tbsp) of vegetable oil, then warm pan to high heat. When oil is hot, add ~15 g (1 tbsp) of chili pepper flakes and 5 g (1 tsp) of sichuan peppercorns. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.
• Add the chickpeas, tofu, carrot and red cabbage and fry over high heat, stirring constantly. After a minute, add the ginger root, garlic and scallions and stir-fry for a few more minutes.
• Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.

Nutrition Data (Per Serving)