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Kung Pao Chickpeas

  • Prep Time: 5 minutes Plus 1 hour marinate
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Asian

Ingredients

  • Marinade
  • ◦ 2 tablespoons reduced-sodium soy sauce
  • ◦ 2 tablespoons rice wine vinegar
  • ◦ 1 lime, juiced and zested
  • ◦ 1 tablespoon honey
  • ◦ 1 tablespoon organic coconut oil, melted
  • ◦ 1 tablespoon cornstarch
  • Chickpeas
  • ◦ 2 tablespoons organic coconut oil
  • ◦ 1 (14.5 ounce) can chickpeas, drained and rinsed
  • ◦ 1 cup Kung pao stir fry sauce ( see recipe below) or use bottled
  • ◦ 2-3 garlic cloves, minced
  • ◦ 1 tablespoon fresh ginger, grated
  • ◦ 1/2 teaspoon crushed red pepper
  • Garnish
  • ◦ 1 small bunch green onions, thinly sliced
  • ◦ cilantro
  • ◦ Cashews
  • Brown rice, for serving.

Instructions

  1. In a bowl, combine all the ingredients for the marinade. Add the chickpeas to the marinade, and stir well to coat.
  2. Allow chickpeas to marinate for at least 30 minutes to 1 hour.
  3. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining ingredients for the chickpeas.
  4. Sauté for about 8 to 10 minutes, until the chickpeas begin to caramelize and brown slightly.
  5. Remove from the heat, and allow the chickpeas to cool slightly.
  6. Serve the warm chickpeas over brown rice, and garnish with cilantro, cashews and green onions.

Keywords: chickpeas, rice, kung pao sauce, stir fry, dinner, lunch