Manchurian chickpeas & broccoli

• Manchurian sauce

1. 13g canola oil
2. 36g garlic, crushed
3. 12g ginger paste
4. 60g white/red onion, chopped
5. 80g green capsicum, chopped
6. 20g celery/zucchini, chopped
7. 44g Asian chile sauce (sriracha, sambal oelek, etc.)
8. 60g soy sauce
9. 28g ketchup
10. 2 tsp (10g) white vinegar
11. 1/4 tsp white pepper
12. 2-3 tsp (12g) sugar

 

• Other ingredients

1. 1 can chickpeas (250g cooked, or 125g if starting from raw chickpeas)
2. 200g broccoli, chopped in small florets

• Main steps

1. If starting from raw chickpeas, soak them for ~8h (I usually soak them overnight), and boil them until they are done but without overcooking them (or else they will turn to mush in the stew).
2. Put raw broccoli florets in the same pot you just used for the chickpeas, and blanch them, making sure not to overcook them.
3. Place cooked chickpeas back in the pot with broccoli and reserve.

 

• Manchurian sauce

1. In a bowl, mix together Asian chile sauce, ketchup, soy sauce, vinegar, sugar, and white pepper.
2. Heat up oil in a pan, and fry onion, capsicums and celery until they are almost done (~5 min).
3. Add garlic and ginger and continue cooking for ~5 min.
4. Add sauce to the pan and let vinegar evaporate for ~ 1 min, stirring constantly.
5. Add ~1/2 cup water, stir, bring to boil and reduce for a bit. The sauce shouldn't been too thick, nor should it be too watery.
6. Add sauce to the pot with chickpeas and broccoli, and heat up the stew for ~ 5 min to allow the vegetables to soak up all the flavour.
7. Serve with white rice, or even better: let the Manchurian cool down in the fridge and stuff your jaffle with it. It is the bomb!

Note: the sauce keeps very well in the fridge and can be made the day before if you are short on time.