Kung Pao Chickpeas (in a Slow Cooker!)

Name: Kung Pao Chickpeas (in a Slow Cooker!)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 serving
Ingredients: ½ red onion; 1 red bell pepper; 2 (15 oz.) cans chickpeas; ¼ cup tamari; 2 tablespoons balsamic vinegar; 2 tablespoons maple syrup; ½ teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon red pepper flakes; 1 teaspoon toasted sesame oil; 3 green onions; sesame seeds; cooked white rice

User Reviews

4.8

237 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
6
Calories
172 kcal
Course
Main Course
Cuisine
Chinese

Kung Pao Chickpeas (in a Slow Cooker!)

Dana Benson

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These Kung Pao Chickpeas make an easy vegetarian dinner and taste like your favorite take-out. A great source of plant based protein, the prep work is a breeze!

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Ingredients

Servings

½ red onion , chopped
1 red bell pepper , chopped
2 (15 oz.) cans chickpeas , drained and rinsed
¼ cup tamari (gluten-free soy sauce)
2 tablespoons balsamic vinegar (the more syrupy, the better)
2 tablespoons maple syrup
½ teaspoon garlic powder (or 2 minced garlic cloves)
½ teaspoon ground ginger (or 2 teaspoons fresh minced ginger)
1 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
3 green onions , chopped
sesame seeds , for garnish
cooked white rice , for serving (or cauliflower rice)

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Instructions

Add the red onion, bell pepper, and chickpeas into the bowl of your slow cooker.
In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. Pour the sauce into the slow cooker and stir well.
Cover the slow cooker and set it to cook for 3 hours on high heat, or 6 hours on low heat. If you need to cook it longer due to your schedule, I'd recommend adding 2-4 tablespoons of water to the mixture to help prevent the sauce from over-cooking. (If you have a super-nice slow cooker, it might also give you the option to have the cooker start cooking later in the day on a timer.)
Once the cooking is done, give the chickpeas a stir and serve them warm over a bed of white rice (or cauliflower rice) with a sprinkling of green onions and sesame seeds on top.
Leftovers can be stored in an airtight container in the fridge for up to a week.

Notes

Nutrition information is for roughly a heaping 1/2 cup of cooked chickpeas in sauce. This information is automatically calculated and is just an estimate, not a guarantee.
You can use honey instead of maple syrup in this recipe if you don't need it to be vegan.
If you're not gluten-free, you can use regular soy sauce if you prefer. (I use full-sodium soy sauce in my recipes, but you can use low-sodium if needed.)

Nutrition Information

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Calories 172kcal (9%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 944mg (39%) Potassium 329mg (9%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 801IU (16%) Vitamin C 27mg (30%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 172 kcal

% Daily Value*

Calories	172kcal	9%
Carbohydrates	28g	9%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	944mg	39%
Potassium	329mg	7%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	801IU	16%
Vitamin C	27mg	30%
Calcium	70mg	7%
Iron	2mg	11%