KUNG PAO CHICKPEAS (IN A SLOW COOKER!)

I love using chickpeas as a substitute for chicken in vegetarian recipes because they’re loaded with filling fiber and plant-based protein. Chickpeas have about 15 grams of protein per cup!

Like other pulses, chickpeas are also a source of complex carbohydrates, which are thought to help balance your blood sugar levels and give you sustained energy. chickpeas in a slow cooker for a vegetarian main entree

Cooking this dish in a slow cooker allows the chickpeas to marinate in this flavorful Kung Pao sauce, for maximum flavor with minimum effort. While developing this recipe, I noticed that other recipes for Kung Pao Chicken call for a prepared hoisin sauce and one or more types of chiles. I’ll be honest– those ingredients sound a little too complicated for me, so my goal was to make this version as easy as possible.

easy kung pao sauce over chickpeas in a slow cooker

I hope you’ll enjoy this less-authentic (but still totally delicious) recipe that you can make with ingredients you probably already have in your pantry.

You can can add a handful of peanuts at the end for some added crunch, but I decided to make my recipe nut-free and more allergy friendly.

slow cooker kung pao chickpeas (vegetarian dinner)

Ingredients

• 1/2 red onion , chopped
• 1 red bell pepper , chopped
• 3 cups cooked chickpeas (or two 15 oz. cans, rinsed and drained)
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tablespoons balsamic vinegar (the more syrupy, the better)
• 2 tablespoons maple syrup
• 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon ground 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)

READ MORE....

Tweet