Kung pao chickpeas are a plant-based twist on a classic stir-fry. Spicy, sticky, and full of flavor, they’re perfect over rice or in a bowl. High in protein and easy to prep, this dish brings big flavor to any lunch.
Ingredients
For the marinated chickpeas
- 1 can chickpeas drained and rinsed
- 1 tbsp tamari for gluten-free or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp pure maple syrup or agave nectar
- 1 tbsp arrowroot starch or cornstarch
For the sauce
- 2 tbsp balsamic vinegar
- 2 tbsp tamari for gluten-free or soy sauce
- 1 tsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp arrowroot starch or cornstarch
- 1 tsp pure maple syrup or agave nectar
To stir fry
- 2 tbsp grapeseed oil or other high-heat vegetable oil
- ¼ cup dry-roasted peanuts
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tbsp hot sauce or red pepper flakes
- 1 bell pepper seeded and chopped
- 3 green onions coarsely sliced
To serve (OPTIONAL)
- Chopped cilantro
- Cooked rice
Instructions
- Mix the marinated chickpeas ingredients in a large bowl and set aside while you prepare the rest of the ingredients.
- In a separate bowl, mix together the sauce ingredients and set aside.
- Heat the grapeseed oil in a stir-fry pan over medium-high heat.
- Add the chickpea mixture and the peanuts and cook for 5 to 7 minutes, then add the garlic, ginger and hot sauce.
- Cook for another 2 minutes, then add the bell pepper, green onions and the sauce mixture.
- Cook briefly, stirring, for about 30 seconds.
- Garnish with the cilantro and serve with cooked rice.