Kung Pao Chickpeas (in a Slow Cooker!)

Course: Main Course
Cuisine: Chinese
Keyword: kung pao chickpeas
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
Calories: 120kcal
Author: Megan Gilmore
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

  • 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)

Instructions

  • Add the red onion, bell pepper, and chickpeas into the bowl of your slow cooker. 
  • In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. Pour the sauce into the slow cooker and stir well. 
  • Cover the slow cooker and set it to cook for 3 hours on high heat, or 6 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 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 cooking later in the day on a timer.) 
  • Once the cooking is done, give the chickpeas a stir and serve them warm over a bed of white rice (or cauliflower rice) with a sprinkling of green onions and sesame seeds on top. 
  • Leftovers can be stored in an airtight container in the fridge for up to a week. 

Video

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Sodium: 777mg | Potassium: 237mg | Fiber: 4g | Sugar: 6g | Vitamin A: 790IU | Vitamin C: 27.1mg | Calcium: 44mg | Iron: 1.5mg