General Tso's Chickpeas (Vegan, Gluten-Free)
General Tso's Chickpeas (Vegan, Gluten-Free) is a delicious and healthy alternative to chicken or even tofu for those who are avoiding soy. The chickpeas absorb the flavors of its marinade well; it is quick and easy to prepare. It's delicious served over steamed brown rice and steamed broccoli. I was inspired by this dish after I made Jamaican jerked chickpeas; it was too spicy for posting, so I decided to further tweak the recipe. In the meantime, I decided to come up with other dishes. I had plenty of chickpeas, which had been dried, soaked, cooked, and placed in freezer containers for later use. So I defrosted a container of chickpeas and decided to make different dishes: some hummus, curry, and of course, I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese takeout! If you use canned chickpeas, you can reserve a 1/4 cup of liquid to use instead of vegetable broth. Chickpeas are very versatile, and you would be amazed by all the different recipes out there that use chickpeas. The water that the chickpea cooks in is called aquafaba, and I will be sharing recipes using it shortly. Aquafaba can be used to make meringue, whipped cream, etc.
General Tso's Chickpeas (Vegan, Gluten-Free) is a delicious and healthy alternative to chicken or even tofu for those who are avoiding soy. The chickpeas absorb the flavors of its marinade well; it is quick and easy to prepare. It's delicious served over steamed brown rice and steamed broccoli. I was inspired by this dish after I made Jamaican jerked chickpeas; it was too spicy for posting, so I decided to further tweak the recipe. In the meantime, I decided to come up with other dishes. I had plenty of chickpeas, which had been dried, soaked, cooked, and placed in freezer containers for later use. So I defrosted a container of chickpeas and decided to make different dishes: some hummus, curry, and of course, I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese takeout! If you use canned chickpeas, you can reserve a 1/4 cup of liquid to use instead of vegetable broth. Chickpeas are very versatile, and you would be amazed by all the different recipes out there that use chickpeas. The water that the chickpea cooks in is called aquafaba, and I will be sharing recipes using it shortly. Aquafaba can be used to make meringue, whipped cream, etc.
- 1 tablespoon lemon juice
- 2 cloves garlic chopped
- 1 tablespoon coconut oil
- 1 teaspoon fresh ginger grated
- 1 1/2 cups cooked chickpeas or 1 (15-ounces) can
- 1 tablespoon bragg liquid aminos/tamari/coconut aminos
- 1 tablespoon tapioca starch or cornstarch
- 2 green onions sliced extra for garnish
- 1 teaspoon roasted sesame oil
- 1/4 cup vegetable broth or aquafaba
- 2 tablespoons coconut sugar or sweetener of choice
- 2 teaspoons bragg liquid aminos
- Carbohydrate 6.39660937546537 g
- Cholesterol 0 mg
- Fat 4.71983333103398 g
- Fiber 1.68412497009445 g
- Protein 0.804243750020491 g
- Saturated Fat 3.12677833300683 g
- Serving Size 1 1 Serving (67g)
- Sodium 1.60406250005392 mg
- Sugar 4.71248440537092 g
- Trans Fat 0.347621666565496 g
- Calories 60 calories
Step-by-step
- In a medium bowl, add chickpeas, liquid aminos, lemon juice, and tapioca starch. Set aside for 10 minutes to marinate.
- Heat oil in a large skillet on medium heat, add garlic, ginger, and spring onions. Cook for 1-2 minutes, stirring constantly until fragrant.
- Add chickpeas and stir to coat.
- Mix sauce ingredients in a small bowl.
- Add to chickpeas and cook, stirring gently until the sauce thickens.
- Turn off heat and stir in sesame oil.
- Serve over steamed brown rice and garnish with spring onions.
A Quick and Flavorful Vegan Meal
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This General Tso's Chickpeas recipe has become a weekly staple in our house. It's incredibly versatile, easily adaptable to what I have on hand, and always delivers a satisfying, restaurant-quality taste without the hefty price tag or lengthy prep time.
The inspiration for this dish struck me after a less-than-successful attempt at Jamaican Jerk Chickpeas – the spice level was a bit too intense for my family's palate. Undeterred, I decided to experiment with different flavor profiles, and this General Tso's version was born. It's a testament to the versatility of chickpeas; these little legumes are true culinary chameleons! I often have a batch of cooked chickpeas in the freezer, a real lifesaver on busy weeknights. This recipe is perfect for using up those frozen gems, or you can easily substitute with a can of chickpeas – just be sure to reserve some of the liquid if needed.
The Beauty of Chickpeas
Beyond their amazing flavor and adaptability, chickpeas are a nutritional powerhouse. They are packed with protein, fiber, and essential vitamins and minerals. They contribute to a feeling of fullness, keeping you satisfied and preventing those mid-afternoon energy slumps. The fact that this dish is also vegan and gluten-free is just an added bonus, making it a perfect option for those with dietary restrictions or preferences.
Beyond the Recipe: Aquafaba Adventures
One of the fascinating aspects of working with chickpeas is the liquid they are cooked in, known as aquafaba. I've recently started experimenting with aquafaba, and let me tell you – it’s amazing! It’s a fantastic egg white substitute, enabling the creation of vegan meringues, mousses, and even mayonnaise. I plan on sharing some of my aquafaba creations soon – stay tuned for more exciting vegan recipes!
Tips and Variations
Feel free to adjust the spiciness to your liking. Add a pinch of red pepper flakes for a little extra heat. If you don't have tapioca starch, cornstarch works perfectly as a substitute. For a richer flavor, try using a combination of coconut oil and sesame oil for cooking. Don’t hesitate to experiment with different types of sweeteners as well – maple syrup or agave nectar could be delicious alternatives to coconut sugar. Ultimately, the best part of this recipe is its adaptability, making it a perfect canvas for your own culinary creativity.
I encourage you to try this recipe – you won't be disappointed! This General Tso's Chickpeas recipe is a true winner, a quick and easy meal that’s both delicious and healthy. Let me know in the comments how yours turned out!
