I recieved some red peppers from my mom last night (isn’t costco great for making people buy more than they can use, and then generously share it with you mom?) and wanted to use them in something tasty. I’m picky about dishes with peppers – I like the dish to “feature” the pepper as I find it a strong flavour that can overwhelm other things easily, especially green pepper – these reds are milder and sweeter.
I also wanted to use some pineapple, and wanted to try stir-frying the veg for a bit of caramelized flavour while still allowing the slow cooker to gently thicken the sauce and fully infuse into the chickpeas. The sausages were just a bonus, I’d make this without for sure.
And speaking of “thickening the sauce” this is another opportunity to experiment with the large quantity of arrowroot flour that I was given by a “I don’t know what this is or what to do with it” neighbour. It is supposed to act like cornstarch but be in some way healthier as a thickener. I’d just like to get some use from it!
You could also, I’m pretty sure, do this as a “dump it all in the slow cooker” recipe, without frying things first (with the exception of cooking the meat! if you want a shortcut, use pre-cooked sausage chopped up, or some other leftover meat)- I just do that because I have time today and like to try it out for the taste.
This would also be an easy and tasty vegetarian dish, without the sausage!
Slow Cooker Red Pepper, Pineapple and Chickpea “Stir Fry”
1 1/2 cups orange juice
3 tablespoons arrow root flour (cornstarch if you don’t have two bags of arrowroot in your pantry…)
1/4 cup fish sauce
1/4 cup brown sugar
3 tablespoons black bean paste
1 tablespoon sambal oelek (chili garlic paste)
2 onions, chopped in chunks
10 cloves garlic, minced
1 inch ginger, minced
3 large long sweet red peppers, seeds and ribs removed, chopped in chunks
pineapple slices or one small can drained pineapple rings
3 cups chickpeas (or one drained can)
5 large honey garlic or other sausages, removed from casing to make ground sausage meat
Sesame oil or vegetable oil for frying
Whisk together orange juice, and all other sauces/seasonings along with arrowroot in the bottom of the crock.
Fry pineapple slices/rings in sesame oil until nicely browned on either side. Set aside to cool, then chop into chunks. In the same pan, fry the peppers until they get some color. Dump peppers and pineapple into crock.
Fry onion, garlic, and ginger in sesame oil in the same pan until golden and fragrant, then dump into crock. Dump about a 1/4 cup water into the pan to remove any brown bits, and dump this in the crock too!
Fry the sausage meat until cooked through and browned, and add to crock. Add chickpeas into crock and stir everything together. Cook on low for 6-7 hours, or high 4-5 hours.
I’ll publish a final photo and our opinions tonight!