Ingredients

The following ingredients have 4 Servings
  • ½ cup sugar
  • 8 tablespoons white vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • 4 tablespoons water
  • 3 tablespoons corn starch whisked with 3 tablespoons water
  • 1 tablespoon olive oil
  • 3 cloves garlic. (minced)
  • 1 large red bell pepper, (sliced)
  • 1 large green bell pepper, (sliced)
  • 2 cans chickpeas, (19 ounce cans, drained and rinsed)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon sesame seeds

Instruction

  • In a bowl, whisk together the sauce ingredients and set aside.
  • Over medium high heat, add the olive oil, peppers, salt, and peppers; sauté for 3-4 minutes; until peppers are heated through and slightly tender.
  • Add the garlic and stir into the peppers. Sauté for 1 minute.
  • Add the chickpeas and stir into the peppers. Cook for 1-2 minutes.
  • Add the sauce mixture and stir all together. Lower the temperature to a low simmer and cook for 8-10 minutes.
  • At the last minute, toss in the sesame seeds and give one last stir.
  • Serve immediately with steamed rice.