Kung Pao Chickpeas (Slow Cooker!)

Ingredients

Directions

Chef's Notes

Substitutions
Instead of red onion, use yellow or white onion. Or, you can use shallots.

Instead of red bell pepper, use yellow or orange bell pepper.

In place of chickpeas use another legume of choice like organic edamame, lentils, or white beans.

For the dried chilis, if you like spice, use any type of chili that you’d like — dried chilis can be hard to find, so feel free to use fresh as well in the form of jalapeno, serrano or another chili of choice.

Instead of rice, serve this over quinoa, millet or another cooked whole grain.

Sugar-free
Instead of maple syrup use date paste (or simply omit the maple syrup).

Add more nutrition and deliciousness
Add leafy greens at the end of slow cooking for more nutrition.

Add grilled tempeh or tofu on top of the chickpeas and rice.

Saute broccoli, cauliflower, or other cruciferous vegetables and mix into the Kung Pao Chickpeas once they’re finished cooking.

Add chopped herbs on top like chives, cilantro, or parsley.