4 tbsp apple cider vinegar (or 2 tbsp apple cider vinegar and 2 tbsp rice vinegar)
3 tbsp light soy sauce or tamari for a gluten free
⅓ cup pineapple juice, orange juice or water
2 tbsp tomato paste
1 teaspoon garlic powder
pinch of cayenne pepper (extra if you want it spicy)
2 15oz cans chickpeas, drained and rinsed
1½ tsp tapioca starch or cornstarch + 3 tsp room-temp water
sesame seeds for garnish
Sides
Kale Salad Stirfy (see recipe below)
Basmati Rice
Instructions
In a medium size saucepan, add maple syrup, apple cider vinegar, soy sauce, pineapple juice and tomato paste. Heat sauce until bubbly. Add chickpeas and stir to coat, bring to a boil and then reduce heat to a low simmer.
Cook for about 8-10 minutes.
Mix tapioca starch and water in a small bowl. Add to the chickpea mixture. Continue stirring until sauce becomes thicker and sticky.
Serve with any side dish you desire. I served mine with Basmati Rice and Stir fried Kale Salad.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/05/20/vegan-sweet-sour-chickpeas/