Kung Pao Chickpeas (Vegan, Gluten-Free)
This Kung Pao Chickpeas recipe is the perfect blend of spicy, sour, sweet, and savory flavors to satisfy your kung pao chicken craving! Quick and easy healthy homemade vegan takeout that's also gluten-free and allergy-free. Packed with chilis and Sichuan peppercorns, salty coconut aminos, and rice vinegar, this sauce is perfect for a plant-based protein-packed meal!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Chinese, Asian
Ingredients
Scale
- 1 15 oz Can Chickpeas (about 2 Cups Cooked)
- 1 TB Arrowroot or Cornstarch
- 2 Tsp Neutral Oil
- 3/4 Cup Chopped Red Bell Pepper
- 3/4 Cup Chopped Green Bell Pepper
- ¼ Cup Diced Yellow Onion
- 1 Tsp Minced Garlic
- Chopped Scallions (to garnish)
- Roasted Sunflower Seeds (crushed, to garnish)
Kung Pao Sauce
- 1/4 Cup Rice Vinegar
- 1/4 Cup Coconut Aminos
- 1 TB Chili Paste
- 1 Tsp Sichuan Peppercorns (crushed)
- 1 Tsp Tomato Paste
- 1-2 Tsp Apricot Jam
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Chinese 5 Spice (optional)
- 1-2 Tsp Sesame Oil (optional)
Instructions
- Heat 2 teaspoons of oil in a large wok or saute pan over medium-high heat before adding the chopped bell peppers, diced onion, and minced garlic. Sauté for about 3-5 minutes on low heat, until slightly softened and fragrant.
- Meanwhile, in a small bowl, mix together the kung pao sauce ingredients, including the rice vinegar, coconut aminos, tomato paste, apricot jam, chili paste, crushed peppercorns, spices, and optional sesame oil, until uniformly combined. Taste and adjust seasonings.
- Drain and rinse the chickpeas before tossing them in the starch to coat. Add them to the saute pan on the stove with the veggies and stir. Continue cooking over low heat for about 2 minutes.
- Now add the kung pao sauce to the pan and stir everything together. Allow the sauce to thicken and cling to the chickpeas for about 5 minutes, over low heat.
- Stir everything again before removing from the heat. Top the kung pao chickpeas with crushed sunflower seeds and chopped scallions. Serve with white rice or other starch, if desired.
Notes
- You can sweeten the sauce with orange marmalade, brown sugar (or sugar-free brown sugar).
- Leftovers: Allow the chickpeas to cool to room temperature before transferring to an airtight container and store in the fridge for up to 5-7 days.
- Freeze: Add the chickpeas to a freezer-safe bag and lay the bag flat in the freezer until solid. You can also freeze them in a container if you prefer. Best if used within 5-6 months, just thaw them overnight in the fridge.
- Reheat: Toss leftover kung pao chickpeas into a pan on the stove over low heat to warm them back up! Add a tablespoon of both rice vinegar and coconut aminos, if needed, to get the sauce moving again. You can also add leftovers to a bowl and microwave for a minute or two for a quick and easy heating solution.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/kung-pao-chickpeas/
