Recipe for kung pao chickpeas

Recipe for kung pao chickpeas

Recipe for kung pao chickpeas

However, occasionally ordering takeout might be a bit challenging when you’re a vegetarian. Vegetable choices are available, but they frequently lack intrigue and flavor.

It happens occasionally that a vegan dish is so good that it tastes better than the original. By substituting tasty chickpeas for the chicken in this traditional Chinese recipe, you can fulfill your appetite for kung pao chicken without the meat.

Kung pao sauce, which has a sweet-but-spicy taste, helped me give the chickpeas a ton of flavor. For a delicious meatless supper, top these delicious chickpeas with crushed cashews or peanuts and steaming rice.


For the marinade for chickpeas

2 tablespoons of soy sauce with less sodium
rice wine vinegar, two teaspoons
Juiced and zest from 1 lime
1 tablespoon of honey or agave
2 tablespoon melted organic coconut oil
1 tablespoon of cornstarch or arrowroot powder
The chickpeas’ sake

Organic coconut oil, 2 teaspoons
1 (14.5 ounce) can of rinsed and drained chickpeas
1 cup of natural, bottled kung pao sauce (or homemade)
two to three chopped garlic cloves one (1-inch) knob of fresh ginger, grated
1/2 teaspoon of crushed red pepper or chili flakes
As a garnish

1 small bunch of finely sliced green onions
1–2 hot Thai chili peppers or red jalapenos
Cashew nuts as a garnish (optional)
White rice served steamed


Combine all the marinade ingredients in a bowl. Stir carefully to coat the chickpeas before adding them to the marinade.
For at least 30 to 1 hour, cover the chickpeas and let them marinade.
The marinated chickpeas, coconut oil, and the additional chickpea ingredients should all be placed in a big skillet over medium heat.
Until the chickpeas start to caramelize and color slightly, sauté for 6 to 8 minutes.
Remove the chickpeas from the fire and let them cool a little.
Add sliced peppers, cilantro, cashews, and green onions as garnishes to the heated chickpeas when you serve them over steaming white rice.