Kung Pao Chickpeas (in a Slow Cooker!

) | Detoxinista 2/1/18, 7(16 PM

KUNG PAO CHICKPEAS (IN A SLOW

COOKER!)
COURSE: MAIN COURSE PREP TIME: 10 MINUTES COOK TIME: 4 HOURS
TOTAL TIME: 4 HOURS 10 MINUTES SERVINGS: 6 CALORIES: 120 KCAL
AUTHOR: DETOXINISTA.COM

STARCH | Gluten-free, Dairy-free, Egg-free, Nut-free, Vegan

These Kung Pao Chickpeas make an easy vegetarian dinner and taste like your favorite take-
out. A great source of plant based protein, the prep work is a breeze!

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INGREDIENTS INSTRUCTIONS
1/2 red onion , chopped 1. Add the red onion, bell pepper, and chickpeas into the bowl of your
1 red bell pepper , slow cooker.
chopped 2. In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic,
3 cups cooked chickpeas ginger, red pepper flakes, and sesame oil. Pour the sauce into the slow
(or two 15 oz. cans, cooker and stir well.
rinsed and drained)
3. Cover the slow cooker and set it to cook for 3 hours on high heat, or 6
1/4 cup tamari (gluten-
free soy sauce) hours on low heat. If you need to cook it longer due to your schedule,
I'd recommend adding 2-4 tablespoons of water to the mixture to help
2 tablespoons balsamic
vinegar (the more syrupy, prevent the sauce from over-cooking. (If you have a super-nice slow
cooker, it might also give you the option to have the cooker start
the better)
cooking later in the day on a timer.)
2 tablespoons maple
syrup 4. Once the cooking is done, give the chickpeas a stir and serve them
1/2 teaspoon garlic warm over a bed of white rice (or cauliflower rice) with a sprinkling of
powder (or 2 minced green onions and sesame seeds on top.
garlic cloves) 5. Leftovers can be stored in an airtight container in the fridge for up to a
1/2 teaspoon ground week.
ginger (or 2 teaspoons
fresh minced ginger)
1 teaspoon red pepper
flakes
1 teaspoon toasted
sesame oil
3 green onions , chopped
sesame seeds , for
garnish
Cooked white rice , for
serving (or cauliflower
rice)

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