Print
Clean Eating Kung Pao Chickpeas Recipe

Clean Eating Kung Pao Chickpeas

A deliciously, fresh and simple dish with versatility!

Course Legumes, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 5 cups
Calories 362 kcal
Author The Gracious Pantry

Ingredients

  • SAUCE INGREDIENTS:
  • 6 tbsp. tamari
  • 1 tbsp. balsamic vinegar
  • 1/4 cup pure maple syrup
  • 1 tsp. sesame oil
  • 2 tsp. arrowroot powder (cornstarch works too)
  • STIR FRY INGREDIENTS:
  • 1/2 cup vegetable broth (or as needed for cooking)
  • 1 1/2 cups chopped, red bell pepper
  • 1 cups diced celery (or sliced)
  • 1 cup diced red onion
  • 6 medium garlic cloves (minced)
  • 1 tbsp. fresh ginger (minced or grated for measuring)
  • 2 tsp. crushed red pepper flakes (1 tsp. = mild spice, 3 tsp. = extra spicy)
  • 3 cups cooked chickpeas
  • 1/2 cup salted peanuts
US Customary - Metric

Instructions

  1. Mix the sauce ingredients together in a bowl with a whisk or fork, making sure to dissolve any clumps in the arrowroot powder. Set aside.

  2. In a large skillet, combine the broth, bell pepper, celery and onions. Sauté over high heat until the liquid is mostly cooked off.

  3. Stir in the garlic, ginger, pepper flakes and chickpeas.

  4. Pour the sauce over the entire mixture and stir until the sauce cooks off enough to give a nice glaze over the veggies and beans.

  5. Stir in the peanuts and remove from heat.

  6. Serve over brown rice, mixed with bean threads or just as is.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Kung Pao Chickpeas
Amount Per Serving (1 cup)
Calories 362 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 1209mg 50%
Potassium 732mg 21%
Total Carbohydrates 52g 17%
Dietary Fiber 11g 44%
Sugars 19g
Protein 16g 32%
Vitamin A 43%
Vitamin C 75.7%
Calcium 11.5%
Iron 23.9%
* Percent Daily Values are based on a 2000 calorie diet.