KUNG PAO CHICKPEAS

I don’t advise you trying to be all cool and show off to your husband by saying, “I’ll try one, I’m not scared” and eating a slice…. you might end up sipping on milk and feeling like your mouth is literally burning for the next 30 minutes.  Don’t ask how I know this… don’t ask 😉

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:

1. 2 Tbsp coconut oil or vegetable
2. 3 cloves garlic minced
3. 1 inch section of fresh ginger grated, 1
4. 1/2 tsp crushed red pepper
5. 1/2 cup peanuts
6. 1 cup bottled kung pao sauce

Garnish:

iklan tengah

• 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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