Description

A quick and flavorful weeknight meal featuring tender green beans and hearty chickpeas tossed in a vibrant sweet and sour sauce. This vegetarian dish is simple to prepare and satisfying.

Ingredients

Scale

1 tablespoon olive oil or other neutral cooking oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1/2 teaspoon red pepper flakes (adjust to your spice preference)
1 can (15 ounces) chickpeas, rinsed and drained
1 pound fresh green beans, trimmed and cut into 1–2 inch pieces
1/4 cup ketchup
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup (for a vegan option)
1 tablespoon cornstarch
2 tablespoons water
Optional: 1/4 cup chopped peanuts or sesame seeds for garnish
Optional: Cooked rice or quinoa for serving

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Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
2. Stir in the minced garlic, grated ginger, and red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the rinsed and drained chickpeas and the trimmed green beans to the skillet. Stir well to combine with the aromatics. Cook for 3-5 minutes, stirring frequently, until the green beans start to turn bright green and are slightly tender-crisp.
4. In a small bowl, whisk together the ketchup, soy sauce (or tamari), rice vinegar, and honey (or maple syrup) until well combined.
5. In a separate small bowl, whisk together the cornstarch and water until smooth.
6. Pour the prepared sweet and sour sauce mixture into the skillet with the vegetables and chickpeas. Stir everything together to coat the ingredients evenly.
7. Bring the mixture to a simmer. Once simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency.
8. Taste and adjust seasonings if needed. Serve hot, optionally over rice or quinoa and garnished with peanuts or sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce. For best texture, reheat on the stovetop.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 15g
Sodium: 600mg
Fat: 7g
Carbohydrates: 40g
Fiber: 10g
Protein: 9g