Kung Pao Chickpeas

• Vegetarian

• Produce

  • 1 1 inch section of fresh ginger
  • 1 1 ounce can Chickpeas
  • 1 Cilantro
  • 3 cloves Garlic
  • 1 Green onions
  • 1 Lime
  • 1/2 cup Peanuts
  • 1 Peanuts
  • 1 Red cabbage
  • 1 Thai chili peppers

• Condiments

  • 1 tbsp Agave or honey
  • 1 cup Kung pao sauce, bottled
  • 2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Red pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 2 tbsp Rice wine vinegar

Found on thechunkychef.com

Description

Directions

• Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
• In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
• Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
• Serve over rice and garnish as desired.