Sweet And Sour Chickpeas And Green Beans
These sweet and sour chickpeas and green beans is a healthy vegan recipe that’s perfect for a quick weeknight dinner. Not only is this dish super easy to make, but it also takes 10 minutes from start to finish. Gluten-free and oil-free.
As I’m writing this, my second term of my first year at university is almost over. It was definitely a whirlwind of ups and downs, but overall I enjoyed it and learned a lot not only about history, but also myself. I’m excited for the holidays because I’ll see my dad and the rest of my family for the first time in almost two years. Also, spring is my favourite season and I’ll definitely spend as much time as possible outdoors over the upcoming months. And do a little bit more baking, because that’s something I’ve missed for sure.
Today, however, I’m sharing a very quick and easy recipe for all of you busy people who still want to eat yummy homemade food. That recipe is sweet and sour chickpeas and green beans. This recipe is so good, I’ve made it three times in the last week alone!
(Music from video: https://epidemicsound.com)
Sweet And Sour Chickpeas And Green Beans
A few weeks ago I shared a sweet and sour tofu recipe, and I wanted to create another variation that’s even easier. The sauce here calls for just 4 ingredients, not including water. So, you won’t have to make any last minute trips to the grocery store, or have to go to 5 different ones in search of fancy ingredients!
These sweet and sour chickpeas are great if you fancy a takeout, but still want to cook at home. There’s nothing wrong with the occasional takeout (I’m definitely a fan of them as a Friday night treat, especially as my local Chinese shop makes the best tofu in black bean sauce). Yet oftentimes, nothing can top a wholesome homemade meal. It really is amazing just how much flavour you can achieve with basic plantbased ingredients. (Basic as in the opposite of complicated, because there’s nothing #basic about this meal).
I know a lot of people who want to add chickpeas to their diet, perhaps when first converting to veganism. They’re one of those ingredients that appear intimidating at first. So, meals like this that replicate old favourites are the best option. And of course, the green beans will help you eat more vegetables even if you’re not someone who enjoys salad!
What’s to love about this sweet and sour chickpeas recipe?
It’s…
- Packed full of flavour.
- Perfect for a weeknight dinner.
- Comforting.
- Made with simple ingredients.
- Easy and beginner-friendly.
- A great homemade alternative to takeout.
- Healthy.
- Ready in 10 minutes.
- Oil-free.
- Gluten-free.
How to make sweet and sour chickpeas and green beans
It really couldn’t be easier!
Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green beans and sauté for around 3 minutes more, until softened.
Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water.
Then, add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice.
Other vegan weeknight dinner recipes
- Vegan chili with butter beans
- Red lentil cauliflower Dahl
- Butternut squash mac and cheese with tofu
- Creamy tofu pasta
- Homemade ravioli with tofu and spinach
Let me know in the comments – do you prefer takeout or cooking at home? If you give this sweet and sour chickpeas recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe: Sweet And Sour Chickpeas And Green Beans
Ingredients
- 2 cloves garlic, crushed
- 7 oz green beans, trimmed
- 2 cans chickpeas, 480g/17oz/3 cups
- 1 tbsp cornflour , or arrowroot powder
- brown rice, to serve
For the sweet and sour sauce
- 2 tbsp maple syrup
- 1/4 cup tamari
- 1/4 cup rice vinegar
- 1 tbsp tomato paste
- 1/2 cup water
Instructions
- Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green beans and sauté for around 3 minutes more, until softened.
- Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water.
- Add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice.
Video
13 Comments on “Sweet And Sour Chickpeas And Green Beans”
Loved this recipe, delicious!! I did, however add a can of diced tomatoes drained because I love additional colors in the dish !
Yay I’m happy to hear you liked it!!
Hi im just wondering what the other green beans are the ones without the pods. They arent listed and like to know what they are called to be able to buy some. Xo
Hi Peggy! That’s shelled edamame – they aren’t an essential ingredient in the recipe, but I just added them as a little extra 🙂
I made this dish, but I used broccoli instead of green beans. it was delish
I’m happy you liked it!
I loved the recipe! I also made it with just the sweet and sour chickpeas to add to other bowls. Super yummy!
Delicious, used it as a side dish (no rice) to a pasta meal, perfect for meat free monday.
Loved this recipe! So delicious and easy.
Delicious recipe and so easy to make! I made it for my family yesterday and my 3 year old, 1 year old, and wife loved it! I had to use canned green beans during these odd times…thank you so much for sharing this recipe! All the best!
Thank you!
I made this the other night and it was delicious. I did use frozen green beans and they turned out good. I have made a lot of sweet and sour types of sauce but this one has to be my favorite so far, I did add a little bit of honey.
Swapped out the green beans for broccoli & added chicken. Husband is OBSESSED with this recipe. He says it’s the best meal I’ve ever cooked lol!
This was really good for our meatless nights. i did add a little olive oil so the garlic wouldn’t burn, and using fresh green beans I wanted a little extra moisture for them to cook. I also added some rehydrated shitake mushrooms which really gave it that meaty flavor. Very filling and very flavorful! Everyone said it’s a repeater.