This vegan organic twist on a classic Chinese takeaway dish is quick and easy to make and seriously tasty.
September 22, 2022
Vegan Sweet and Sour Chickpeas Recipe
This plant-based twist on a Chinese takeaway classic is packed full of flavour and goodness, the perfect vegan 'fakeaway'.
On a high heat, put 2 tbsp coconut oil in a large frying pan. Add the onion, garlic, ginger, broccoli and red pepper and cook for 5 minutes until soft.
Add the chickpeas to the pan and give a good stir.
Then add the sweet and sour sauce, stirring well to coat all the veggies, before adding the pineapple chunks and cooking for a further 5 mins.
Serve over rice, sprinkling spring onions on top.
Why not try putting your own spin on this recipe, experimenting with different veggies such as butternut squash, mushrooms or pak choi?