Stir-Fried Chickpeas with Cashews, Peppers and Black Vinegar Glaze
Stir-fried chickpeas with garlic, chilli, cashews, and peppers, glazed with black vinegar, soy sauce, and honey.
- 400 g tinned chickpeas
- 100 g roasted cashew nuts
- 1 whole red pepper
- 1 whole yellow pepper
- 3 whole garlic cloves
- 1 whole fresh chilli
- 20 ml black vinegar
- 2 tbsp soy sauce
- 10 g honey
- 20 ml vegetable oil
- 8 g sesame seeds
- 15 g coriander leaves
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse tinned chickpeas thoroughly. Pat dry with kitchen paper to remove excess moisture.
- Step 2
Deseed peppers and cut into 2cm chunks.
- Step 3
Mince garlic and slice fresh chilli into thin rings, removing seeds if you prefer less heat.
- Step 4
In a small bowl, whisk together black vinegar, soy sauce, and honey. Set aside.
- Step 5
Heat vegetable oil in a large wok or frying pan over high heat until shimmering.
- Step 6
Add garlic and chilli, stir-fry for 20 seconds until fragrant.
- Step 7
Add peppers and stir-fry for 3 minutes until they begin to soften but retain some crunch.
- Step 8
Add chickpeas and cashews, toss well to combine and heat through, about 2 minutes.
- Step 9
Pour in the black vinegar glaze and toss continuously for 1-2 minutes until the mixture is glossy and coated.
- Step 10
Remove from heat and sprinkle with sesame seeds and fresh coriander.
- Step 11
Serve immediately over steamed rice or with steamed noodles.
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