Kung Pao Chickpeas

Kung Pao Chickpeas

Published on August 29, 2015 | By |
0 Comments

A couple times each month, a vegetarian client and myself get together to cook. I teach her cooking skills and she inspires me to come up with and try new dishes. We found a recipe for this dish on-line that used bottled Kung Pao sauce, but we decided to adapt that recipe and to make our own Kung Pao sauce with better quality ingredients. This is what we came up with. It’s really great!

It looks like a lot of ingredients, but there is very little chopping involved so it comes together quickly.

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • FOR THE MARINADE:
  • 4 tablespoons tamari soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • —
  • TO MAKE KUNG PAO SAUCE:
  • 1/2 cup balsamic vinegar
  • 3 tablespoons tamari soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons olive oil
  • 3 tablespoons coconut sugar or other granulated sweetener
  • 1 1/2 tablespoons cornstarch, tapioca flour or arrowroot powder
  • 1-2 teaspoons Sriracha sauce (for heat)
  • —
  • FOR THE CHICKPEAS:
  • 3 tablespoons coconut oil
  • 3 garlic cloves, minced
  • 2-inch knob fresh ginger, grated
  • 2 fifteen-ounce cans chickpeas, drained and rinsed
  • ½ teaspoon chili flakes or crushed red pepper
  • all of the kung pao sauce from above or substitute 1 cup pre-made sauce
  • —
  • FOR THE GARNISH:
  • 1 small bunch scallions, thinly sliced
  • 1 spicy red jalapeno or thai chili pepper
  • Handful roughly chopped cashews
  • Steamed brown basmati or black rice

Instructions

  • 1. In a wide, shallow container, combine all the first 4 ingredients for the marinade. Throw in your chickpeas and stir. Allow them to marinate 30 minutes or longer, stirring occasionally.
  • 2. In a small bowl, whisk together all the ingredients for the Kung Pao sauce. Set aside.
  • 3. In a large skillet over medium heat, sautee the garlic and ginger in 3 tablespoons coconut oil for 1 minute.
  • 4. Drain the chickpeas and discard the marinade.
  • 5. Add the drained chickpeas, Kung Pao sauce and chili flakes into the skillet. Sautee for about 6 minutes or until the chickpeas begin to caramelize and brown slightly.
  • 6. Serve over rice and garnish with green onions, cashews and peppers.

Rate this recipe

Kung Pao Chickpeas

  • 1 People Rated This Recipe

  • Average Rating

  • (5 / 5)
No comments yet.

Leave a Reply

About Chef

Tina Annibell

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

Related Recipes

  • Yield : 16 clusters
  • Servings : 16
Dark Chocolate Pistachio Clusters with Flaked Sea Salt

Dark Chocolate Pistachio Clusters with Flaked Sea Salt

  • Servings : 6-8
Zuppa Toscana (Slow Cooker)

Zuppa Toscana (Slow Cooker)

 Scallop Ceviche

Scallop Ceviche

  • Yield : 8 tostadas
  • Servings : 4-8
Charred Corn and Black Bean Tostadas

Charred Corn and Black Bean Tostadas

  • Yield : 1 cup
Pickled Red Onions

Pickled Red Onions