General Tso’s Chickpeas


This is one of those dishes that you keep eating even after your stomach tells you it is full. It is THAT good! General Tso’s chicken was one of my husband’s favorite meals so when I saw this recipe I knew I had to give it a try. Of course, in true Melissa fashion I altered it a bit but it was so good! And pretty! 

General Tso's Chickpeas
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  1. 1/2 cup vegetable broth
  2. 1 tablespoon tomato paste
  3. 1/2 tablespoon natural peanut butter
  4. 1 tablespoon soy sauce or tamari
  5. 1 tablespoon rice vinegar
  6. 2 teaspoons siracha
  7. 1 teaspoon sesame oil
  8. 1 teaspoon arrowroot starch
For the General Tso's chickpeas
  1. 1 15-oz can chickpeas, rinsed and drained
  2. 1 tablespoon olive oil
  3. 1 head broccoli, cut into florets
  4. 1 cup dry white rice
  5. 2 cups water
  6. 1/4 cup chopped green onions
  7. 1 teaspoon sesame seeds
  1. Preheat oven to 400°.
  2. Spread chickpeas in a single layer on a parchment lined baking sheet. Roast 10-15 minutes.
  3. Coat broccoli with olive oil and spread in a single layer on a parchment lined baking sheet. Season with salt and pepper if desired. Roast until they begin to brown, 15-20 minutes.
  4. Add rice and water to a sauce pan, bring to boil, then reduce to simmer covered, and cook until water is absorbed, 20 minutes.
  5. Add all ingredients for the sauce except the arrowroot starch into a sauce pan, bring to a boil, reduce to a simmer, 10 minutes. Whisk in arrowroot starch to avoid clumps.
  6. Toss chickpeas with sauce until well coated.
  7. Divide rice among bowls, top with chickpeas and broccoli. Garnish with green onions and sesame seeds.
  8. Enjoy!
  1. recipe adapted from

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