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Kung Pao Chickpeas
Created by: Howcan Team
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 1 red bell pepper, diced
- 1/2 cup unsalted peanuts
- 4 green onions, sliced
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch. Set aside.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 1/2 teaspoon of red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the diced red bell pepper to the skillet and cook for 2-3 minutes until slightly softened.
- Add the drained and rinsed chickpeas to the skillet and pour the sauce over them. Stir to coat the chickpeas and cook for 3-4 minutes until heated through and the sauce has thickened.
- Stir in 1/2 cup of unsalted peanuts and cook for an additional 1-2 minutes.
- Remove from heat and stir in the sliced green onions.
- Serve the Kung Pao chickpeas over cooked rice and enjoy!
Kung Pao Chickpeas is a modern twist on the traditional Sichuan dish, Kung Pao Chicken. This vegetarian version replaces the chicken with protein-packed chickpeas, creating a flavorful and satisfying plant-based alternative. The dish originated in the Sichuan province of China, known for its bold and spicy flavors. The history of Kung Pao Chickpeas is rooted in the creativity of chefs looking to cater to vegetarian and vegan diners while still delivering the signature heat and umami of the original dish. Today, this dish can be found in vegetarian and Chinese fusion restaurants around the world, with variations that include different levels of spiciness and additional vegetables. For the best version of this dish, look for a restaurant with a skilled chef who can balance the heat of the chilies with the tangy sweetness of the sauce, creating a harmonious flavor profile. The key to getting Kung Pao Chickpeas right lies in the balance of flavors and the texture of the chickpeas, which should be tender but not mushy. Some alternative methods for making this dish include using roasted chickpeas for added crunch or incorporating other legumes like edamame for a unique twist. Whether you're a vegetarian or simply looking to explore new flavors, Kung Pao Chickpeas offers a delightful culinary experience that pays homage to its traditional roots while embracing innovation.
30 min
4
320 calories
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