Szechuan Cabbage Chickpea Skillet! This easy-to-make, one-pan wonder is not only a feast for the senses but, a great way to spice up your life and tickle your taste buds.

This mouthwatering Szechuan Cabbage Chickpea Skillet recipe is a delightful fusion of fiery spice, luscious sweetness, and rich umami notes. Picture a colorful medley of finely shredded cabbage, crisp carrots, vibrant red bell peppers, and crunchy sugar snap peas mingling in a tantalizing Szechuan sauce that promises to tantalize your taste buds and leave you craving more.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re a fan of the tantalizing dance between spicy heat and a delightful mix of sweet and savory flavors, then this skillet meal is just for you.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This oil-free Szechuan Cabbage Chickpea Skillet is brimming with spicy Szechuan flavors. The crushed red peppers and black pepper give it a nice punch of heat.
• Shredded Cabbage: We shredded the cabbage by cutting it into very thin long strips (thin shaved). After we shredded the cabbage, we measured out 16 oz. You can use a slaw mix, but the experience is a little different as the slaw mix cabbage pieces are typically thicker than nearly shaved cabbage. There is just something about those thin strips of cabbage that really works.  Make sure you pick out any tough pieces and thicker veins.
• Cabbage tenderness: Cutting the cabbage into thin strips allows the cabbage to cook faster.  We enjoyed a tender crisp to tender cabbage. Placing the lid on the pan when you add the shredded cabbage and vegetable broth enhances the cooking process.
• Julienne Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces.  We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We suggest grated or julienned carrots.  For those interested, we used a Kuhn Rikon Julienne Peeler.
• Red Bell Peppers: We used a medium red bell pepper and cut it very thinly.
• Sugar Snap Peas: We used a handful of sugar snap peas and cut them into very thin strips, peas inside and all.
• Optional Add-In Veggies: You can easily add peas, edamame, mushrooms, tofu, etc.  Just don’t add too much or the sauce will not be able to effectively cover all the ingredients.
• Mirin (Rice Cooking Wine) Substitutions: You can substitute the Mirin for balsamic vinegar or just add more rice vinegar, just use less rice vinegar.
• Chinese Five Spice: Chinese Five Spice Powder is typically made of cinnamon, star anise, anise seed, ginger, and cloves. Feel free to use your favorite Chinese Five Spice powder.
• Molasses: We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.
• Mirin (Rice Cooking Wine): We used Eden Foods Mirin Rice Cooking Wine. Feel free to use your favorite Mirin.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.

Kitchen Equipment:

• Large skillet with lid

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Szechuan Cabbage Chickpea Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian Inspired
• Diet: Vegan

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Description

This mouthwatering Szechuan Cabbage Chickpea Skillet recipe is a delightful fusion of fiery spice, luscious sweetness, and rich umami notes.

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Ingredients

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Base Ingredients:

• 16 oz. very thinly sliced green cabbage *
• 2 Tablespoons low-sodium vegetable broth (or water) *
• 1 medium carrot, julienne sliced *
• 1 small red bell pepper, julienne sliced
• ½ to 1 cup sugar snap peas, julienne sliced (optional) * 

Szechuan Sauce Ingredients:

• ¼ cup reduced-sodium tamari *
• 3 Tablespoons pure maple syrup
• 1 Tablespoon rice vinegar
• 1 Tablespoon mirin (or balsamic vinegar)
• 1 Tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 Tablespoon tahini
• 1 teaspoon molasses *
• ¼ teaspoon dried ground mustard powder
• ¼ + 1/8 teaspoon Chinese Five Spice *
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper (+/-)
• ½ teaspoon cornstarch (or arrowroot powder) (+/-)

Other Ingredients:

• 1 – [ 15 oz. can ] chickpeas, drained and rinsed
• 5 green onions, sliced

Optional Toppings:

• Sliced green onions
• Toasted sesame seeds

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Instructions

1. Prepare all the veggies before starting as this recipe comes together quickly.
2. Place all the Szechuan Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
3. In a large skillet, add the very thinly sliced cabbage and 2 Tablespoons of vegetable broth (or water), cover the skillet with a lid and steam sauté over medium-high heat covered for 3 minutes.
4. Remove the lid, then add the julienned red bell peppers, carrots, and sugar snap peas. Lightly sauté over medium-high heat for several minutes.
5. Then add the chickpeas, sliced green onions and Szechuan Sauce, mix well, simmering for several minutes until heated through and the sauce thickens.
6. Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions and toasted sesame seeds.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Servings: 4

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