Kung Pao Chickpeas (Slow Cooker!)

Name: Kung Pao Chickpeas (Slow Cooker!)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 2 servings
Ingredients: 1 tbsp arrowroot powder; 1 tbsp water; ¼ cup organic tamari (reduced-sodium or coconut aminos); 1 tbsp balsamic vinegar; 1 tbsp dry sherry vinegar (or red wine vinegar); 1 tbsp pure maple syrup (or date paste, link in Chef’s Notes); 1 tbsp sambal oelek (optional, or other chili paste of choice); 1 tsp sesame oil (optional); ¼ tsp garlic powder; ¼ tsp onion powder; ¼ cup water; 3 cups chickpeas (home cooked or BPA-free canned, drained); ½ cup red onion (chopped); ½ cup red bell pepper (chopped); ½ cup carrots (sliced); 3 medium garlic cloves (minced); 1 tbsp ginger (fresh, minced); 2 tbsp dried chilis (optional, sliced into ½-inch pieces, deseeded); 2 cups organic rice (brown, red or black); 2 green onions (sliced, use the green and white portions); ¼ cup peanuts (roasted, unsalted, coarsely chopped); 2 tbsp sesame seeds

Nichole Dandrea-Russert, MS, RDN

5 years ago

Yields2 ServingsPrep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins

Ingredients

Sauce

1 tbsp arrowroot powder

1 tbsp water

¼ cup organic tamari (reduced-sodium or coconut aminos)

1 tbsp balsamic vinegar

1 tbsp dry sherry vinegar (or red wine vinegar)

1 tbsp pure maple syrup (or date paste, link in Chef’s Notes)

1 tbsp sambal oelek (optional, or other chili paste of choice)

1 tsp sesame oil (optional)

¼ tsp garlic powder

¼ tsp onion powder

¼ cup water

Remaining Slow Cooker Ingredients

3 cups chickpeas (home cooked or BPA-free canned, drained)

½ cup red onion (chopped)

½ cup red bell pepper (chopped)

½ cup carrots (sliced)

3 medium garlic cloves (minced)

1 tbsp ginger (fresh, minced)

2 tbsp dried chilis (optional, sliced into ½-inch pieces, deseeded)

2 cups organic rice (brown, red or black)

2 green onions (sliced, use the green and white portions)

¼ cup peanuts (roasted, unsalted, coarsely chopped)

2 tbsp sesame seeds

Directions

In a small bowl, mix the arrowroot powder and water until the arrowroot powder is dissolved. Set aside.

In a medium bowl, mix together all of the sauce ingredients, down to the water.

Add the arrowroot slurry to the sauce ingredients.

Add the chickpeas to the slow cooker.

Add the fresh garlic, fresh ginger, dried chilis (if using), and sauce to the slow cooker. Stir.

Cover and either set on low and let cook for 6 hours or set on high and let cook for 3 hours.

Once finished, give it another stir.

Scoop the chickpeas on top of a bed of warm rice and top with green onion and peanuts, if desired.

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.