fbpx

Vegan Sweet and Sour Chickpeas

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They’re not too sweet, saucy, and done in 30 minutes.

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

I’m not going to lie to you guys… I developed and photographed this recipe last summer. Like, 9 months ago. Please don’t hate me for hoarding this delicious recipe all for myself!

Last summer I was taking two summer classes and working on the blog, which definitely was still a big workload, but somehow I had a little free time to get ahead for the blog. I filmed a couple videos, shot recipes weeks in advance, and even shot recipes just ’cause so I could have something to share when I got super busy (aka current me). Thank you, past Emilie, for working ahead a bit!

Ah, the days of having free time. They’re like an old friend I can barely remember. Oh well, ’tis the season of life!

 

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

Shout out to all the moms and dads and hard-working people out there running around all day with little free time to make life better for the ones around you.

Here’s a delicious 30-minute meal just for you!

30 minutes because right now, anything that requires more than that for cooking is just not an option. I need something FAST, or I’ll be stuck eating avocado toast for dinner again (no complaints, tbh). I know most of you are in the same boat with wanting dinner to be quick and easy so you can move on to other things in your life. You’re my people.

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

Truth be told, I’m not sure if I’ve ever actually had authentic sweet and sour anything in my life. I never was a sauce person, so the sweet and sour sauce packets did not appeal to me. But one day the inspiration hit, and I knew I had to drench hearty chickpeas with a homemade sweet and sour sauce.

I’d say it turned out pretty freaking great! The pineapple juice and tomato paste add natural sweetness – the sauce is less sweet than ones you’ll find at restaurants, but I like it that way. Feel free to add more coconut sugar to fit your liking! Besides those ingredients, there are just a couple more pantry items (garlic, rice vinegar, starch) to add.

Keep this recipe for when you’re craving take-out but want to cook it at home! Bonus points: it freezes really well, so you can double the recipe and freeze half.

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.

Print
How to make:

Vegan Sweet and Sour Chickpeas

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They’re not too sweet, saucy, and done in 30 minutes.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They're not too sweet, saucy, and done in 30 minutes.
Author:
Emilie
Yield:
6 1x
Rating: 4.8 from 5 reviews

Ingredients

  • 1 8-ounce can pineapple juice
  • 1 tablespoon tapioca starch
  • 3 tablespoons rice vinegar
  • 1 tablespoon coconut sugar
  • 1/2 cup tomato paste
  • 2 tablespoons organic soy sauce
  • 1 teaspoon garlic powder, or 2 cloves garlic
  • 1/4 cup water
  • 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
  • Cooked brown rice, for serving
  • Steamed broccoli, for serving
  • Sliced green onions, for garnish

Instructions

  1. Warm a medium saucepan over medium heat.
  2. To a blender or food processor, add pineapple juice, starch, rice vinegar, sugar, tomato paste, soy sauce, garlic, and water. Pour mixture into the saucepan.
  3. Cook until sauce begins to bubble, about 8-10 minutes, stirring often. Cover and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.
  4. Add chickpeas to the sauce; stir to coat evenly.
  5. Serve on top of brown rice and broccoli, with a garnish of green onions.

Notes

Feel free to serve this over any grains (quinoa, freekah, buckwheat) or vegetables (green beans, asparagus, zucchini) you have on hand.

join the community

Do you like plant-based recipes? Sustainable living tips? Being a part of a community? So do I! Sign up for the Emilie Eats newsletter to get all of this and more in your inbox. It's like joining a VIP club, but totally free.

I agree to the Privacy Policy and Terms of Service