Vegan Orange Chickpeas and Rice
This recipe is a great plant-based or vegan version of orange chicken. These orange chickpeas and rice have a bright, sweet flavor but this chickpea bowl is full of protein and fiber. This is a quick 15 minute dinner, if you use precooked chickpeas.
The longest part of this recipes for us was juicing the oranges. To make using dried chickpea more accessible, we cook a larger batch and freeze them for convenient use. Chickpeas will last in the fridge for 5 days, and 6 months in the freezer. We do cook our dried chickpeas to al dente, because we prefer the texture.
Vegan Orange Chickpeas
- Author
- Palouse Brand
- Category
dinner
- Cuisine
Asian, Mediterranean
Ingredients
- 2 cups cooked chickpeas
- 3 juiced, oranges
- 1 zested, orange
- 3 cloves garlic, minced
- 1 tbs, fresh ginger, grated
- 1 ½ tbs olive oil
- ¼ cup brown sugar, vegan
- ¾ cup water
- ⅓ cup soy sauce
- 1 tbs rice vinegar
- 2 tbs cornstarch
- 1 tbs hot sauce, optional
- 5 cups cooked rice
Directions
- Whisk cornstarch and soy sauce together and set aside.
- Juice and zest oranges, set aside.
- On med-high heat saute, garlic, ginger and oil for 2-3 minutes.
- Add the orange juice, water, rice vinegar, brown sugar, and hot sauce. Let simmer for 2 minutes.
- Slowly add in the cornstarch mixture while whisking the sauce.
- Stir in chickpeas and orange zest and let simmer for 5-10 minutes.
- Serve warm with rice, quinoa, and steamed veggies.
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9 comments
Not quite the same as orange chicken, but we liked it. I added about a cup more garbanzo beans to the sauce than the recipe called for.
Paul
My wife and I finally got around to trying this recipe tonight. It sounded delicious, yet it was a bit of a disappointment for us. We really enjoy the flavors of the beans and legumes with rice. The texture of the beans was good, but the flavor of the chickpeas and the steamed vegetables was lost in this recipe. If you like orange marmalade, then you will probably like this. We enjoy a good marmalade, but not when it overpowers everything else.
Doug
Would it be possible to make it a policy to ALWAYS include the number of servings in your recipes? For a household of two it would REALLY BE HELPFUL! It’s bad enough that when you do, that we have to make our own conversions, but not knowing where to start just makes it worse! PLEASE!
Doug
Number of servings?
Laurie
I first saw this recipe on Jan 27th, but I did not have any fresh ginger. I now have ginger, so I cooked a batch today. While clearing off the kitchen counter, I noticed the bag of brown sugar. Since the instructions on your original recipe did not tell when to add the brown sugar, I had not added it. I thought for a moment. How can I add the brown sugar and get it to dissolve completely after the bean recipe was already cooked and ready to eat. My solution was to add some crushed pineapple that I had leftover from another recipe. It was good.
Phil
This was SO GOOD. I wasn’t sure where to add the brown sugar so just added it to step 4 and it worked out perfectly. I think next time I’ll cook the garbs half way in water and then the second half in the pan with everything so maybe it flavors them more. Man, incredible, thanks, it was a great alternative to the usual dinner.
Carol O'C
Oh wow..I can’t wait to make this.
I’m always looking for new vegan recipes so that I don’t fall into that same old same old routine.
Thank you for this recipe!
MaryEllen Suvie Morris
Sounds awesome! Will definitely try it.
Santiago
Sounds delicious. How many does it serve?
NC
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