These sweet and sour chickpeas make such a delicious and easy weeknight dinner for the whole family! This easy dish is packed with flavor and nutrients and it’s ready in just 15 minutes!
I can never get enough of chickpeas! Sometimes I eat them just straight out of the can. But it was actually my hubby who asked me to make a sweet and sour flavored dish. And it turned out so yummy!
We’ve made this dish quite a few times over the last couple of months and it never disappoints. And I love that it’s one of those recipes that are ready in no time but that are still pretty healthy!
What You Need for the Sweet and Sour Chickpeas:
- canned chickpeas
- rice vinegar
- tomato paste
- brown sugar
- soy sauce
- garlic powder
- one red bell pepper
- ginger powder
- canned pineapple
- pineapple juice
- cornstarch
- green onions
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make Sweet and Sour Chickpeas
The preparation of the sweet and sour chickpeas is super easy. It’s ready in just 15 minutes! I usually serve it over basmati rice or brown rice.
STEP 1: Combine all of the ingredients for the sauce in a blender. Blend until smooth.
STEP 2: Pour the sauce into a large pan and cook on medium heat for a minute. Then add the red bell pepper and cook for 6-7 minutes.
STEP 3: Now add the chickpeas and the pineapple. Stir well and cook for 3 more minutes.
STEP 4: Add the chopped green onions and serve over rice. Enjoy!
Recipe Notes:
- You need a blender to make the sauce. I used my Vitamix, but basically any blender will work as you don’t have any hard to process ingredients in this recipe.
- I used canned chickpeas, but of course you could also use dried chickpeas that you can easily cook in your Instant Pot. Keep in mind that chickpeas roughly double their weight once cooked.
- I used canned unsweetened pineapple for this recipe as well as the pineapple juice at the bottom of the can. However, you could also use fresh pineapple and separately buy pineapple juice.
- To make this dish gluten-free, replace the soy sauce with tamari.
More Easy Vegan Recipes That Are Ready in Less Than 20 Minutes:
- Chana Masala
- Lemon Pasta
- Vegan Gnocchi with Spinach and Tomatoes
- Vegan Jambalaya
- Pasta with Broccoli Pesto and Cherry Tomatoes
- Thai Pineapple Fried Rice
- Vegan Pesto with Basil
- 10 Easy Vegan Recipes with Canned Foods and Staples
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I hope you like these sweet and sour chickpeas as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Sweet and Sour Chickpeas
Ingredients
- 1/3 cup rice vinegar
- 4 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 2 teaspoons garlic powder
- 1/2 teaspoon ground ginger
- 3/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 red bell pepper, cut into medium-sized pieces
- 1 can cooked chickpeas (2 cups)
- 1 14 oz can unsweetened pineapple
- 2 green onions, chopped
Instructions
- Combine all of the ingredients for the sauce in a blender. Blend until smooth
- Pour the sauce into a large pan and cook on medium heat for a minute. Then add the red bell pepper and cook for 6-7 minutes.
- Now add the chickpeas and the pineapple. Stir well and cook for 3 more minutes.
- Add the chopped green onions and serve over rice. Enjoy!
Notes
- You need a blender to make the sauce. I used my Vitamix, but basically any blender will work as you don't have any hard to process ingredients in this recipe.
- I used canned chickpeas, but of course you could also use dried chickpeas that you can easily cook in your Instant Pot. Keep in mind that chickpeas roughly double their weight once cooked.
- I used canned unsweetened pineapple for this recipe as well as the pineapple juice at the bottom of the can. However, you could also use fresh pineapple and separately buy pineapple juice.
- To make this dish gluten-free, replace the soy sauce with tamari.
Yum! Sina, this is SO good. I only used 1 cup of chickpeas because I also added 1 red and 1 green bell pepper and a few baby carrots. I’ve only just realized at this very moment… I forgot to add the soy sauce! Whoops 🤦♀️. Well its still delicious anyway😄. Oh and one last thing I forgot to mention, I did this in the pressure cooker for 7 min with a quick release. I didn’t combine the sauce in a blender, I just threw it all in the pot and added the cornstarch after it was cooked.
Another tasty tasty recipe! We added normal sweetened pineapple (all we had to hand) and balanced it out with a vegan vegetable stock cube – worked a treat, and even better the next night. Gotta love leftovers!!!