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Sweet and Sour Chickpeas

Whether you are exploring plant-based eating as a lifestyle or happen to have two tins of chickpeas in the cupboard – we have got you sorted!

What we love about this recipe is that it is quick to make, very economical, contains ingredients we usually have stocked in our pantries and is an absolute flavour explosion.


  • 1 cup orange juice
  • 1 tablespoon Maizena/ corn starch
  • 3 tablespoons lemon juice (or white vinegar)
  • 1 tablespoon honey
  • ½ cup tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder or 2 garlic cloves
  • ¼ cup water
  • 800g chickpeas (2 cans), drained and rinsed
  • Cooked brown or basmati rice, for serving
  • Steamed vegetables, for serving ( we recommend something colourful like corn, green beans, broccoli or asparagus)
  • Sliced spring onions or parsley, for garnish (optional)



  1. To a blender or food processor, add orange juice, Maizena, lemon juice, honey, tomato paste, soy sauce, garlic and water. Blend well!
  1. Pour the mixture into a medium-sized pan, cooking on a medium-high heat.
  2. Cook until sauce begins to boil/ bubble, about 8-10 minutes, stirring continuously.
  3. Cover with the lid and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.
  1. Add chickpeas to the sauce and stir to coat evenly.
  2. Serve with rice, steamed vegetables and finish with the whole dish off with garnish.