Ingredients:
2 cans (15 ounces each) chickpeas, drained and rinsed
2 tablespoons vegetable oil (such as peanut oil or sesame oil)
1/2 cup unsalted dry roasted peanuts
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup diced onion
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
2-3 dried red chilies (adjust to taste), chopped or whole
3 green onions, chopped (white and green parts separated)
1/4 cup soy sauce or tamari (for a gluten-free option)
2 tablespoons rice vinegar
2 tablespoons maple syrup or agave nectar
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Sesame seeds for garnish (optional)
Cooked rice for serving
Instructions:
Prepare Chickpeas: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chickpeas and cook for about 5-7 minutes, or until they become slightly crispy. Remove them from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion, garlic, grated ginger, dried red chilies, and the white parts of the green onions. Sauté for about 2-3 minutes until fragrant.
Add Bell Peppers: Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes until they start to soften.
Make the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, and maple syrup (or agave nectar). Pour the sauce into the skillet and stir to combine with the vegetables.
Thicken the Sauce: Stir in the cornstarch-water mixture to thicken the sauce. Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables.
Add Chickpeas and Peanuts: Return the cooked chickpeas to the skillet, along with the roasted peanuts. Stir well to coat them with the sauce and heat through for about 2-3 minutes.
Finish and Serve: Remove the skillet from heat. Garnish with the green parts of the chopped green onions and sesame seeds if desired. Serve the Vegan Kung Pao Chickpeas hot over cooked rice.
