Kung pao chickpeas

By á-27074

Ingredients

• For the chickpea marinade
• 2 tablespoons braggs
• 2 tablespoons rice wine vinegar
• 1 lime, juiced and zested
• 1 tablespoon honey
• 1 tablespoon olive oil,
• 1 tablespoon cornstarch
• For the chickpeas
• 2 tablespoons olive oil
• 1 (14.5 ounce) can chickpeas, drained and rinsed
• 1 cup bottled all-natural kung pao sauce
• 2-3 garlic cloves, minced
• 1 (1 inch) knob fresh ginger, grated
• 1/2 teaspoon chili flakes or crushed red pepper
• 1 small bunch green onions, thinly sliced
• Steamed white rice, for serving

Preparation

Step 1

In a bowl, combine all the ingredients for the marinade. Add the chickpeas to the marinade, and stir well to coat. Cover the chickpeas, and allow them to marinate for at least 30 minutes to 1 hour.

In a large pan over medium heat, add oil, marinated chickpeas and the remaining ingredients for the chickpeas. sauté for about 6 to 8 minutes, until the chickpeas begin to caramelize and brown slightly. Remove from the heat, and allow the chickpeas to cool slightly. Serve the warm chickpeas over steamed white rice, and garnish with green onions.