Serves 1
This week’s #MeatlessMonday comes courtesy of gluten-free guru Tinsley Meloy of DICED.
Sometimes no matter how healthy you strive to be, you get cravings for something ooey gooey and delish. Enter General Tso’s Chickpeas!
Not only is this dish super easy and fast, but it will satisfy your craving for the ooey gooey-ness while NOT adding to your waistline. Now that’s a win-win!
Ingredients
7.5 oz chickpeas, drained and rinsed (1/2 of a 15 oz can)
1 1/2 tsp gluten-free soy sauce
1 1/2 tsp lemon juice
1 1/2 tsp tapioca starch
1 Tbsp canola oil
1 garlic clove, minced
1/2 tsp ginger, grated
1 scallion, white and green parts sliced
Sauce
2 Tbsp water
1 Tbsp raw agave
1 tsp gluten-free soy sauce
1/2 tsp sesame oil
Rice
1/4 cup brown rice
1/2 cup water
Prep
In a bowl, add chickpeas, lemon juice and tapioca starch.
Set aside for 10 minutes to marinate.
Sauce
Make the sauce by whisking together the water, raw agave, gluten-free soy sauce, and sesame oil in a small bowl.
Rice
To cook the brown rice, place rice and water in a small pot over high heat.
When water starts to boil, turn heat down to a simmer, and cover.
Simmer for 20 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan.
Remove from heat, cover and let stand for 5-10 minutes.
Method
Heat a skillet on medium heat.
Once hot, add enough canola oil to thinly coat the pan.
Add garlic, ginger and the whites of the scallions.
Cook for 1-2 minutes stirring constantly until fragrant.
Add chickpeas (and their liquid) and stir to coat.
Add sauce to chickpeas and cook stirring gently until sauce thickens. About 3-5 minutes.
Notes + Serving Tips
Serve your General Tso’s Chickpeas on top of your brown rice and top with the greens of the scallions.
Enjoy!