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Sweet and Sour Chickpeas with Peppers

Lord Byron's Kitchen
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

sugar

8 tbsp

white vinegar

3 tbsp

ketchup

2 tbsp

soy sauce

1/2 tsp

garlic powder

4 tbsp

water

3 tbsp

corn starch whisked with 3 tablespoons water

1 tbsp

olive oil

3 cloves

garlic. (minced)

1

large red bell pepper, (sliced)

1

large green bell pepper, (sliced)

2 cans

chickpeas, (19 ounce cans, drained and rinsed)

1/2 tsp

salt

1/4 tsp

ground black pepper

1 tbsp

sesame seeds