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Sweet&Sour Chickpea Rice Bowl

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)

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