Kung Pao Chickpeas




INGREDIENTS

  • Marinade:
  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime zested and juiced
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil melted (or vegetable oil)
  • 1 Tbsp cornstarch
  • 1 ounce can chickpeas drained and rinsed well, 14.5
  • Stir-Fry:
  • 2 Tbsp coconut oil or vegetable
  • 3 cloves garlic minced
  • 1 inch section of fresh gingergrated, 1
  • 1/2 tsp crushed red pepper
  • 1/2 cup peanuts
  • 1 cup bottled kung pao sauce
  • Garnish:
  • Green onions thinly sliced
  • Thai chili peppers sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

INSTRUCTIONS

  1. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  2. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  3. Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  4. Serve over rice and garnish as desired.





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