All Photos © Christine Elise McCarthy 2018
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OK. Another SUPER DUPER easy one!!! The first time I made it, I just threw this shit into a two serving slow cooker, hiked for two hours (that recipe is HERE) – and came back to this really spicy & really yummy dish! This recipe now is for the stove top. While Szechuan dishes are often very greasy – this has only one TBS of sesame oil in the whole thing. None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.
These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them. If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.
Stove top – this can be ready in 10 minutes.
Click the image below to watch the video.
Spicy Vegan Szechuan Chickpeas
serves 2 with rice
2 (15 oz) cans of chickpeas
2 TBS hoisin sauce
2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)
2 TBS balsamic vinegar
1 TBS sesame oil
5 TBS low sodium soy sauce (or tamari)
1 TBS ginger – minced or grated
4 garlic cloves – minced
2 TBS Chinese rice cooking wine (not vinegar) or dry sherry
1/4 cup water
5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice. I used 15 peppers in this – seeds & all – hence EXTRA spicy. PS – you do not EAT these peppers once the dish is cooked. Use crushed red pepper (to taste) if you cannot find these.
1 tsp Chinese Five Spice
1 tsp anise pepper (or Szechuan pepper – they are the same thing)
1 TBS cornstarch
PEANUTS as garnish
Scallions – sliced
Heat everything except the chickpeas & garnishes in deep pan. Whick to blend. Add the chickpeas & heat on high until the sauce thickens. Stir in the peanuts.
Serve over rice with sliced scallions. REMEMBER – do NOT eat those dry red peppers. I mean you can – but it is not advised.