Sweet&Sour Chickpea Rice Bowl

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Serves: 1

Ingredients

• 1-2 servings of cooked rice (google says one serving is around 1/3 cup = 70g uncooked rice per person)
• 1 red onion
• 1 bell pepper or 2-3 tiny ones
• 1 small piece of fresh ginger (around 2.5cm) or ground ginger
• oil for the pan
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tbsp ketchup
• hot sauce to taste (I added 1/2 tsp)
• 2 tsp rice syrup (mirin) or alternative sweet syrup
• 2 tbsp white wine vinegar
• 1 tbsp tomato puree
• 1/2 can chickpeas (120g; 4,23oz)
• extra water to adjust the consistency
• sesame seeds; spring onion for serving

Method

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.

Notes

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)