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

INGREDIENTS

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

DIRECTIONS

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.

See? EASY!