A deliciously, fresh and simple dish with versatility!
Mix the sauce ingredients together in a bowl with a whisk or fork, making sure to dissolve any clumps in the arrowroot powder. Set aside.
In a large skillet, combine the broth, bell pepper, celery and onions. Sauté over high heat until the liquid is mostly cooked off.
Stir in the garlic, ginger, pepper flakes and chickpeas.
Pour the sauce over the entire mixture and stir until the sauce cooks off enough to give a nice glaze over the veggies and beans.
Stir in the peanuts and remove from heat.
Serve over brown rice, mixed with bean threads or just as is.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.