Recipe: Perfect Kung Pao Chickpeas

Delicious, fresh and tasty.

Kung Pao Chickpeas. Cooking this dish in a slow cooker allows the chickpeas to marinate in this flavorful Kung Pao sauce, for maximum flavor with minimum effort. While developing this recipe, I noticed that other recipes for Kung Pao Chicken call for a prepared hoisin sauce and one or more types of chiles. Once you've marinated the chickpeas, add some oil to a large skillet (or wok if you have one), then toss in your chickpeas, garlic, ginger, red pepper flakes, and stir.

I'm on that Chinese food kick again. Awhile back, before I decided to even become a vegetarian, I purchased this cookbook. I pulled the book out, saw a recipe for Kung Pao Chicken and started playing around with protein substitutes. You can have Kung Pao Chickpeas using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kung Pao Chickpeas

  1. You need 15 oz of Chickpeas.
  2. Prepare 2 tbsp of Low-sodium Soy Sauce.
  3. You need 1 1/2 tbsp of Honey (or Agave Nectar).
  4. It's 2 tsp of Rice Vinegar.
  5. It's 1 tsp of Sriracha.
  6. You need 1 of Red Bell Pepper, Sliced.
  7. Prepare 1/2 lb of Snow Peas, Chopped.
  8. You need 1/2 cup of Brown Rice, Cooked.

This is a classic Chinese takeout recipe with a twist! These Instant Pot Kung Pao Chickpeas are a bit sweet, a little spicy and super savory with the perfect amount of umami. Think buttery soft chickpeas with crunchy celery and peanuts covered in the most delicious sauce! Kung Pao Chickpeas made in the Instant Pot!

Kung Pao Chickpeas step by step

  1. Whisk together the soy sauce, cornstarch, honey, rice vinegar, and sriracha..
  2. Line a skillet with a thin layer of oil and saute the pepper slices and snow peas until tender, 4-5 minutes..
  3. Add in the sauce and chickpeas, and cook until heated through..
  4. Serve with a side of cooked rice.

Chickpeas cooked in a sweet and salty sauce and topped with crunchy peanuts! Chickpeas, also known as garbanzo beans, are marinated in a sweet soy sauce mixture and then sauteed for a delicious vegan kung pao dish. In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. Pour the sauce into the slow cooker and stir well. Kung Pao Chickpea & Brussels Sprouts Stir-Fry Vegan and gluten free kung pao chickpea & brussels sprouts stir fry made in one pan with a delicious homemade sauce and plenty of protein.