I was ready to get back to cooking right away after moving into our new house. What felt like weeks of eating takeaway while packing, cleaning, moving, unpacking, and more cleaning left me craving healthy, homemade food.
At the same time, there were still boxes everywhere and I only had access to about half of our kitchen equipment and some of our pantry ingredients. A nice looking package of pineapple led me to these sweet & sour chickpeas, which could be accomplished with what was available to me.
To start, I water sauteed onion, garlic and fresh ginger, then added sliced mushroom and red and yellow bell peppers and let them cook down. (You could certainly use oil for more caramelization.) I added a can of chickpeas, fresh pineapple, and baby spinach and cooked just long enough for the spinach to wilt. Lastly, I poured in this sweet & sour sauce, plus a tablespoon of soy sauce and a dash of sriracha. It was served with pre-cooked brown rice (from Trader Joe’s) and garnished with green onions.
I enjoyed this dish even more than expected. The mushrooms gave it enough earthiness to keep it from being too sweet, and it was hearty and filling.