Side Pannel
Kung Pao Chickpeas
Kung Pao Chickpeas
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- 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 (14.5 ounce) can chickpeas, drained and rinsed well
- Stir-Fry:
- 2 Tbsp coconut oil (or vegetable)
- 3 garlic cloves, minced
- 1 (1 inch) section of fresh ginger, grated
- 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
Directions
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.
In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
Serve over rice and garnish as desired.
In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
Serve over rice and garnish as desired.
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