1 Tbsp grated ginger (peel the fresh ginger and grate)
2 tsp sesame oil
optional:1-2 tsp, or to taste, hot pepper sauce (I'm using Italian bomba hot pepper sauce; chili garlic sauce would also be a good choice) simply skip if you prefer no heat
optional: 2 tsp-1Tbsp tapioca starch (or corn starch) to thicken sauce (see blog post notes above on this).
Instructions
Combine Sweet & Sour sauce ingredients in a small bowl, whisking to combine and set aside.
Once red peppers have deepened in color and softened somewhat, add chickpeas, gently intermingling, followed by pineapple.
Give the sweet & sour sauce another thorough whisk and then drizzle over the contents of skillet. Gently mix to combine and then bring heat to a low boil until everything is heated through.
Add baby spinach tossing to combine, just until it is integrated (slightly wilted) - serve over warm rice and top with desired garnish.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/01/sweet-sour-chickpeas.html