Kung Pao Chickpeas (Vegan

• Vegan
• Gluten free

• Produce

  • 1 can Chickpeas
  • 2 tsp Garlic
  • 2 tsp Ginger
  • 2 tbsp Green onions
  • 1/2 cup Peanuts

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Red wine vinegar
  • 2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 7 tsp Vegetable oil

Found on theveglife.com

Ingredients

• FOR THE MARINADE:
• 1 can of Chickpeas (Garbanzo Beans)
• 1 Tbl Soy Sauce
• 1 Tbl Rice Wine Vinegar
• 1 Tbl Cornstarch
• 1 tsp Vegetable Oil
• *
• FOR THE SAUCE:
• 1 Tbl Soy Sauce
• 1 Tbl Rice Wine Vinegar
• 1 Tbl Red Wine Vinegar
• 1 Tbl Sugar
• 1 Tbl Cornstarch
• 1 tsp Salt (optional)
• *
• FOR COOKING THE CHICKPEAS:
• 2 Tbl Vegetable Oil
• 1-2 tsp Red Pepper Flakes
• 2 tsp Garlic, minced
• 2 tsp Ginger, grated
• 2 Tbl Green Onions, chopped (or chives)
• 1 tsp Sesame Oil
• 1/2 C Peanuts

Directions

• Instructions
• Mix together the marinade ingredients. Drain and rinse the chickpeas. Marinate for at least 15 minutes or up to 30 minutes.
• To make the sauce, combine the soy sauce, rice wine vinegar, sugar, cornstarch and salt. Set aside.
• Prepare the garlic, ginger and green onions and set aside with the red pepper flakes and sesame oil.
• Heat 2 Tbl of vegetable oil in a wok or skillet on high. Drain and add the marinated chickpeas. Cook, stirring occasionally until golden and caramelized.
• Add the grated ginger, garlic, green onions and red pepper flakes, cook for 2 minutes more.
• Stir the sauce mixture and add it to the hot pan. Cook for another minute, stirring often and then add the peanuts and sesame oil. Toss a few times and transfer to a serving platter.
• Serve with white or brown rice and soy sauce, if desired.
•