Sticky, sweet, and spicy, Mongolian chickpeas are a super versatile one-pot meal. Try this delicious sauce with different plant-based proteins and drizzle it over rice or quinoa. It also makes great lettuce wraps!
Table of contents
This is a super quick one-pot meal served with the same delicious Mongolian sauce often used to make Mongolian beef or chicken. Here I’ve made a vegetarian version using chickpeas.
This sauce is often paired with crispy chicken in Chinese and Asian restaurants. It has Chinese-American origins and is popular for its sticky-sweet-spicy ginger-pepper flake flavor.
There are so many ways you can use your addictive Mongolian sauce! If Mongolian chickpeas aren’t for you, feel free to swap it out for a vegan protein of your choice. Sweet sauce goes well with everything. You can make this with crispy tofu, soy wraps, seitan, or vegan chicken if you prefer.
This is a wonderful sauce that can be used anywhere you like!
Why you’ll love Mongolian chickpeas
- Quick and easy, one-pot meal ready in half an hour
- Sweet chili sauce is addictive
- Versatile! Use your choice of plant-based protein, such as crispy tofu, vegan chicken, or seitan.
- Naturally nut and gluten free
More delicious fried French fries
Recipe card
Mongolian chickpeas
Sticky, sweet, and spicy, Mongolian chickpeas are a super versatile one-pot meal. Try this sauce with different plant-based proteins and drizzle it over rice or quinoa. It also makes great lettuce wraps!
Serving size: 4
Calories: 234kilocalories
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raw material
Mongolian sauce
- 3 spoon soy sauce Or use soy sauce to make it gluten free
- 1 spoon Old soy sauce Or use sweet soy sauce or hoisin sauce (use a gluten-free version if desired.)
- 1 teaspoon red pepper flakes
- 1 spoon brown sugar
- 1/4 cup (59.15 ml) water
- 2 teaspoon corn starch
For stir-fries
- 1 teaspoon Oil
- 2 clove garlic, minced
- 1/2″ one slice ginger minced
- 1 bell pepper Slice or cut into 1/2-inch petals. Or use a mix of 1/2 green, 1/2 red for more color!
- 1 cup (88 G) small chopped broccoli or more if you like
- 15 ounce (425.24 G) Can chickpeas be used? drained, or 1 1/2 cups cooked chickpeas, or use any other legume or crispy tofu
- 3 or 4 green onions Chopped. Reserve some green parts for garnish and chop the rest of the scallions into 1-inch pieces.
- sesame seeds for decoration
instruct
Stir-fry the Mongolian chickpeas.
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Heat a skillet over medium heat and add oil. Once the oil is hot, add the ginger and garlic and cook for a minute or so, or until the garlic turns golden brown.
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Then add the peppers, broccoli and a pinch of salt. Stir well, cover, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli and add it later to avoid overcooking it, or continue adding the broccoli to the pot.
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Add the sauce mixture to the pot along with the chickpeas. Mix, cover and cook for 2 to 3 minutes, bringing to a boil. The sauce will thicken at this point.
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Cook for another minute or so, then add the green onions, then stir in the broccoli again (if you removed the broccoli). Turn off the heat, then add a pinch of salt or a few drops of vinegar, if desired, while still hot to taste and adjust the flavor, then mix.
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Garnish with some sesame seeds and serve with rice or quinoa. Or you could make lettuce wraps!
notes
Cornstarch Substitutes : Use any other starch instead of cornstarch, such as tapioca or potato starch.
Use tofu: Crush, dice or tear the tofu into bite-size pieces, toss in a tablespoon of cornstarch, then crisp on silk or bake for 20 minutes. Then add it with the sauce instead of the chickpeas.
Use bean rolls: Soak 4 ounces of bean rolls in hot broth for 15 minutes, then drain and squeeze lightly. Then fry on a frying pan until crispy with a teaspoon of oil. Then add the sauce instead of the chickpeas.
Nutrition
nutrient content
Mongolian chickpeas
Amount per serving
Calories 234
Calories from Fat 36
% Daily Value*
fat 4 grams6%
Saturated fat 0.4g3%
sodium 713 mg31%
Potassium 572 mg16%
carbohydrate 39 grams13%
Fiber 10 grams42%
10 grams of sugar11%
protein 12 gramstwenty four%
Vitamin A 1455IU29%
Vitamin C 64 mg78%
calcium 91 mg9%
iron 4 mgtwenty two%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Soy sauce – for salty and umami flavors. You can use soy sauce to make it gluten-free.
- Dark soy sauce – has a stronger flavor than regular soy sauce. Use a gluten-free version if desired.Or use hoisin sauce
- Red pepper flakes – adds a little heat to the sauce.
- Brown sugar – makes the sauce sticky and sweet!
- Cornstarch – Thickens the sauce. You can use another starch instead, such as potato starch or tapioca starch.
- Oil – fry.
- Aromatics – garlic, ginger and scallions give Mongolian chickpeas such a wonderful flavor!
- Bell peppers and broccoli – add texture, flavor and veggies!
- Chickpeas – This is your protein. If you want, you can make this with other plant-based proteins, such as soy wraps, crispy tofu, seitan, etc.
- Sesame seeds – for garnish and even more protein!
tip
- If you like your broccoli tender and crunchy rather than soft, remove it from the pan before adding the sauce. If you don't mind the broccoli getting soft, you can leave it in the pot.
- If desired, adding a splash of vinegar at the end of cooking can bring out other flavors. If it tastes like it’s missing something, add a few drops of vinegar!
How to Make Mongolian Chickpeas
Combine all sauce ingredients in a bowl, mix well and set aside to create the sauce.
Now, fry the Mongolian chickpeas.
Heat a skillet over medium heat and add oil. Once the oil is hot, add the ginger and garlic and cook for a minute or so, or until the garlic turns golden brown.
Then add the peppers, broccoli and a pinch of salt. Stir well, cover, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli and add it later to avoid overcooking it, or continue adding the broccoli to the pot.
Add the sauce mixture to the pot along with the chickpeas. Mix, cover and cook for 2 to 3 minutes, bringing to a boil. The sauce will thicken at this point.
Cook for another minute or so, then add the green onions, then stir in the broccoli again (if you removed the broccoli). Turn off the heat, then taste and adjust the taste by adding a pinch of salt or a few drops of vinegar if needed, then mix.
Garnish with some sesame seeds and scallions and serve with rice or quinoa. Or you could make lettuce wraps!
frequently asked questions
This recipe is naturally nut and gluten free and uses soy sauce instead of soy sauce.
Yes, use cooked beans or tofu or seitan or soy wraps or vegan chicken, beef.
Use tofu: Crush and dice or tear tofu into bite-size pieces – Toss extra-firm tofu in a tablespoon of cornstarch and crisp on silk or bake for 20 minutes. Then add it with the sauce instead of the chickpeas.
Use bean rolls: Soak 4 ounces of bean rolls in hot broth for 15 minutes, drain and squeeze gently. Then fry on a frying pan until crispy with a teaspoon of oil. Then add the sauce instead of the chickpeas.
