Sweet&Sour Chickpea Rice Bowl



1. Cook the rice according to the packet.

2. Chop onion, pepper, and ginger.

3. Add oil to pan, bring to medium, sautee veg for 6-8 minutes.

4. combine cornstarch and water in a small bowl. Add soy sauce, Ketchup, rice syrup, white wine vinegar, and tomato puree.

5. Add to the pan along with half a can of chickpeas.

6. Bring the heat to medium high and simmer for another 6-8 minutes. As it simmers, add water to adjust consistency.

7. Leave to cool then pack in lunchbox.


This was good, I cooked it without hot sauce and pepper as I didn't have any and it would probably be better with those.

Source: Mina Rome (Youtube)