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5
from 1 vote
Kung Pao Chickpeas
A deliciously, fresh and simple dish with versatility!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American, Asian
Servings:
5
cups
Calories:
362
kcal
Ingredients
SAUCE INGREDIENTS:
6
tbsp.
tamari
1
tbsp.
balsamic vinegar
¼
cup
pure maple syrup
1
tsp.
sesame oil
2
tsp.
arrowroot powder
(cornstarch works too)
STIR FRY INGREDIENTS:
½
cup
vegetable broth
(or as needed for cooking)
1 ½
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
½
cup
salted peanuts
US Customary
-
Metric
Instructions
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.
In a large skillet, combine the broth, bell pepper, celery and onions. Sauté over high heat until the liquid is mostly cooked off.
Stir in the garlic, ginger, pepper flakes and chickpeas.
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.
Stir in the peanuts and remove from heat.
Serve over brown rice, mixed with bean threads or just as is.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
362
kcal
|
Carbohydrates:
52
g
|
Protein:
16
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
1209
mg
|
Potassium:
732
mg
|
Fiber:
11
g
|
Sugar:
19
g
|
Vitamin A:
2150
IU
|
Vitamin C:
62.5
mg
|
Calcium:
115
mg
|
Iron:
4.3
mg