Sweet and Sour Chickpeas with Peppers (2024)

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Published: January 9, 2017

Sweet and sour flavours are among my favourites; in fact, sweet and sour chicken or pork is the first thing I order on any Chinese take-out menu. My beloved vegetarians miss out on this, so Sweet and Sour Chickpeas with Peppers is as close as I can get to giving them a taste of my favourite Chinese take-out dinner.

Another fast and easy dinner option presents itself right here. This dish comes together in about 30 minutes or so, is loaded with flavour, and is loved by even the world’s most anti-vegetable carnivore.

Chickpeas are a great meat substitute and one of my favourite things about chickpeas is that they are pretty much flavourless until you add whatever flavours you are craving at that moment. They also are loaded with protein and hold their texture quite well. Even after re-heating the leftovers, the chickpeas still kept their shape and texture. Another freezer-friendly option for sure!

Sweet and Sour sauce, in my opinion, begs to be served alongside plain white rice. I can’t even imagine eating anything with a sweet and sour sauce (pork, chicken, chickpeas, etc.) without steamed rice as a side. Nearly every grocery store has pre-cooked rice that can be microwaved in a matter of seconds; another great option for those of you who have extremely busy weeknights, yet have to get a hearty meal on the table.

I’ve been thinking about other options for this dish as well. You see, Dear Reader, I love peppers, but they tend to result in major heartburn for me. It’s the skin on the peppers that does it. I experience none of this discomfort whenever I eat roasted peppers. A simple substitution could be broccoli – I gotta try that next!

While I’m experimenting with other vegetables, you go ahead and save this recipe to your Pinterest account for future use. I’ll be back with another version in the weeks ahead. #chickpeasrule

3.87 from 45 votes

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Sweet and Sour Chickpeas with Peppers

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Author Lord Byron's Kitchen

Ingredients

Sweet and Sour Sauce:

½ cup sugar
8 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
½ teaspoon garlic powder
4 tablespoons water
3 tablespoons corn starch whisked with 3 tablespoons water

Chickpeas and Peppers:

1 tablespoon 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
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon sesame seeds

Instructions

In a bowl, whisk together the sauce ingredients and set aside.
Over medium high heat, add the olive oil, peppers, salt, and peppers; sauté for 3-4 minutes; until peppers are heated through and slightly tender.
Add the garlic and stir into the peppers. Sauté for 1 minute.
Add the chickpeas and stir into the peppers. Cook for 1-2 minutes.
Add the sauce mixture and stir all together. Lower the temperature to a low simmer and cook for 8-10 minutes.
At the last minute, toss in the sesame seeds and give one last stir.
Serve immediately with steamed rice.

Reader Interactions

Comments

Nancy at Whispered Inspirations says
January 9, 2017 at 1:02 pm
Mmm, this looks incredibly delicious. What a savory way to eat chick peas. Thanks for the recipe!
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:35 pm
  Thank you, Nancy. 🙂
  Reply
CourtneyLynne says
January 9, 2017 at 4:18 pm
Omg can we say yum?!?! I’ve been looking for more healthier recipes. Must give this a try!
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- byronethomas@gmail.com says
  January 11, 2017 at 12:36 pm
  Go for it! You can eat it just as is if you prefer to cut out the carbs from the rice. 🙂
  Reply
My Teen Guide says
January 10, 2017 at 6:06 am
Oh my goodness! It looks really delish and fantastic! I’m totally in love in sweet and sour chickpeas peppers.
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- byronethomas@gmail.com says
  January 11, 2017 at 12:37 pm
  I can’t get enough of sweet and sour flavours. 🙂
  Reply
Elizabeth O says
January 10, 2017 at 7:43 am
I love chickpeas so this dish caught my attention. It would perfect for the grains I prepare during this cold season.
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:37 pm
  We love chickpeas too, Elizabeth. We always have them on hand – winter and summer. 🙂
  See Also
  Asian Lentil Lettuce Wraps - Cooking Classy Curried Lentils with Kale and Coconut Milk | Alexandra's Kitchen Healthy Halloumi Bake with Aubergine 5 Best Vegan Soup Recipes (plant-based, oil-free, gluten-free)
  Reply
Melanie Burbage says
January 10, 2017 at 3:56 pm
That looks so good! I’ll have to make it for my boyfriend he’d really appreciate the tastes . Simple elegant dish, very nice! Going to save it
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:37 pm
  Thank you, Melanie. 🙂
  Reply
Alicia says
January 10, 2017 at 4:05 pm
This recipe looks delicious! I love sweet and sour foods so i will have to try it.
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:38 pm
  Thank you, Alicia. Me too! 🙂
  Reply
Michelle Mink says
January 10, 2017 at 7:20 pm
I love the sound and look of the sweet and sour chickpeas and anything with peppers. I’m not a great cook but this seems to be something that I could manage.
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:38 pm
  It’s so easy, Michelle. I’m sure even the most inexperienced cook can make this particular dish!
  Reply
Kristen from The Road to Domestication says
January 11, 2017 at 12:30 am
I would not have thought to put these flavors together, but WOW! That looks amazing!!!
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:38 pm
  Thank you, Kristen. 🙂
  Reply
Lisa Rios says
January 11, 2017 at 4:29 am
My goodness, this looks super delicious and healthy. I love anything that involves Chickpeas and making it sweet & sour would taste amazing. One such recipe in 30mins is definitely on my list right away!
Reply
- byronethomas@gmail.com says
  January 11, 2017 at 12:39 pm
  Thank you, Lisa. 🙂
  Reply
Bree Brunswick says
January 28, 2017 at 11:33 pm
Could you substitute honey or maple syrup for the sugar?
Reply
- byronethomas@gmail.com says
  January 30, 2017 at 10:12 am
  I’m sure you can, but it will change the flavour. If I had to choose, I would try honey rather than maple syrup. Maple syrup is more flavourful than honey.
  Reply
Christine says
May 30, 2017 at 7:48 pm
I just made this for dinner, it’s so good! I used Splenda instead of sugar. Next time I’ll try adding some other vegetables, too :). Thanks, great recipe!
Reply
- byronethomas@gmail.com says
  May 31, 2017 at 12:49 pm
  Thanks, Christine. 🙂
  Reply
Roberta says
June 4, 2017 at 5:51 pm
OMG, this looks delicious! I wonder if I used brown sugar instead of the regular one it would turn out ok. What do you think? Thank you!
Reply
- byronethomas@gmail.com says
  June 6, 2017 at 11:48 am
  Hi Roberta… I would totally agree with that switch. 🙂
  Reply
Michelle pelletier says
See Also
Simple German Oven Fried Chicken – Oma's Brathendl (Hähnchen)
June 5, 2017 at 7:33 pm
Hi
I want to know where your sodium come from.. The recipe is interesting but a lot sodium?
Thank you
Reply
- byronethomas@gmail.com says
  June 6, 2017 at 11:51 am
  Hi Michelle, thank you! I use a recipe plug-in that automatically calculates the nutritional content of all of my recipes. I agree that the sodium level is quite high according to the nutritional label, but unfortunately, I’m not able to change it from the back end. The app assigns the values based on the measurements of the ingredients.
  Reply
Fran says
June 19, 2017 at 9:01 am
This recipe looks amazing and I can’t wait to try it. I’m just wondering what the nutritional value was? Someone mentioned the sodium content but I don’t see it written anywhere?? Thanks!
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- byronethomas@gmail.com says
  June 21, 2017 at 11:23 am
  Thank you, Fran. The nutritional content is right in the recipe card. Just look to the right.
  Reply
TK says
August 14, 2017 at 1:13 pm
This is so easy. I’ve just finished making the meal and I can’t wait to have supper! I’ve paired the chickpeas with brown rice; I’m trying to have less refined starches in my meals. Thank you for the recipe, I’m sure it’s going to become one of my go-to meals.
Reply
- byronethomas@gmail.com says
  August 14, 2017 at 6:45 pm
  Thank you, TK. 🙂 It’s a go-to for us as well.
  Reply
Katrina says
September 11, 2017 at 9:53 pm
This was sooo yummy! Made it today for dinner, Thanks!!
Reply
- byronethomas@gmail.com says
  September 12, 2017 at 9:55 am
  Thank you, Katrina! It’s one of my favourite chickpea recipes. 🙂
  Reply
Sheridan says
November 3, 2017 at 12:05 pm
ok, this turned out really well. I’ve had some really bad luck with food blog recipes lately, so I went into it a bit skeptical, but you really delivered.
I served it to a bunch of fellow omnivores (I’m not a vegetarian, just like veggies and was in the mood for chickpeas for some reason) and they scarfed it up. Not even one comment about the lack of meat.
I’m going to browse your site for some other recipes, interested to see what else I find.
Reply
- byronethomas@gmail.com says
  November 4, 2017 at 9:26 am
  I’m glad you liked it, Sheridan. Thank you. 🙂
  Reply
Jenny says
January 19, 2018 at 4:14 pm
Made this tonight, and it was so good. Easy too! The only difference I made was adding onions!
Reply
- Jenny says
  January 19, 2018 at 4:15 pm
  I halved the recipe and got 4 decent servings.
  Reply
Dory says
January 26, 2018 at 2:36 pm
I made this for dinner, and it was delicious! I added Gardenia Vegan chicken strips, shredded carrots, and pineapples! Will definitely make this again!
Reply
- byronethomas@gmail.com says
  January 30, 2018 at 8:09 am
  Greet ideas for additions, Dory!
  Reply
JoDee says
February 26, 2018 at 9:36 pm
I forgot to buy the peppers, so had to improvise with half a red pepper, 2 carrots, and some broccoli. Very delicious, and very easy to make! Took it to a potluck (we were the only vegans), took an empty dish back home. Thanks for the recipe!
Reply
- byronethomas@gmail.com says
  March 1, 2018 at 8:01 am
  Thank you, JoDee! I love when a dish turns out to be a hit even with the ingredients are substituted! Bravo!
  Reply
Crystal De Boer says
March 14, 2018 at 7:47 pm
I made this today and was so so so good. I thought my kids would love it but they didn’t care for the chicken peas. 10 months and 2 years old.. darn kids! Oh well more for me 🙂 thanks for such a great recipe!
Reply
- byronethomas@gmail.com says
  March 16, 2018 at 8:00 am
  Thank you, Crystal. 🙂
  Reply
Annette says
March 15, 2018 at 4:22 pm
I found your site a couple of months back and have to say that there are so many of your recipes that have jumped out at me begging to be tried. This dish is the very first one I made. I am not vegetarian but always love to try new things and figured that chick peas… peppers… sweet and sour… sounded good and your photo sealed the deal 🙂 It was a hit in this house and I have made this again and eagerly look forward to the next time. Thank you Byron!
Reply
- byronethomas@gmail.com says
  March 16, 2018 at 7:59 am
  You’re most welcome, Annette, and thanks for leaving such a thoughtful comment. I encourage you to try some of my other recipes too. 🙂
  Reply
Heather Grunauer says
June 18, 2018 at 11:13 am
Loved this recipe. Would it be possible to switch lentils for the chickpeas?
Reply
- byronethomas@gmail.com says
  June 18, 2018 at 12:05 pm
  I’ve never tried it, Heather, but it might work! Lentils tend to soften up quite quickly, so just be careful not to overcook them. 🙂
  Reply
Daniel J Dieudonne says
April 29, 2019 at 1:33 pm
I’ve made this on numerous occasions and it’s absolutely amazing.
Reply
- byronethomas@gmail.com says
  May 3, 2019 at 9:55 pm
  Thank you, Daniel. 🙂
  Reply
Leah says
April 24, 2020 at 8:41 pm
Super easy……super delicious ! Followed recipe this time…..but next time will add more veggies like mushrooms and pea pods.
Thanks for a great recipe!
Reply
Kelly says
May 11, 2020 at 2:05 pm
I liked it and was super easy to make with store cupboard ingredients but it was too sweet for my tastes. If I made it again I would half the sugar.
Reply
sylvia says
September 8, 2020 at 7:32 pm
Very easy and quick. I cut sugar in half to get a more tart feel, and it was also great that way.
Thank you for the recipe!
Reply
Chris Noordover says
April 15, 2021 at 11:37 pm
Had this recipe saved for quite a while so it was about time I made it! Made the sauce as directed and added onion and ginger along with the rest of ingredients, served over turmeric basmati rice, got four thumbs up! Nicely done, thank you for sharing such a tasty meal. Chris
Reply
Lindsay says
December 17, 2021 at 9:32 pm
So delicious and comforting! Such a staple recipe in our house
Reply
- byronethomas@gmail.com says
  December 18, 2021 at 9:23 am
  Thank you, Lindsay. 🙂
  Reply
MamaG says
February 11, 2022 at 6:51 pm
Yum!! Quick and easy to make with steam-able rice. It was bit on the sweet side for me personally. I may try cutting back the sugar just a little next time. However, it is really good as is.
Reply