Kung Pao Chickpeas (in a Slow Cooker!)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6
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Calories
172 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chickpeas (in a Slow Cooker!)
Description
This slow cooker recipe combines drained chickpeas with chopped red onion and bell pepper, covered in a sauce combining tamari, syrupy balsamic vinegar, maple syrup, garlic powder or fresh garlic, ground or fresh ginger, red pepper flakes, and toasted sesame oil. The mixture cooks for 3 hours on high or 6 hours on low, allowing the flavors to meld and the vegetables to soften while maintaining some texture.
The resulting dish offers savory, sweet, and mildly spicy notes, enhanced by the acidity and sweetness of the vinegar and syrup. The toasted sesame oil and sesame seeds add a nutty aroma, contrasting with the heat from the red pepper flakes. Serving over white or cauliflower rice offers a balanced meal with protein and vegetables.
Leftovers store well refrigerated for up to a week and can be reheated gently. The recipe suggests adjustments like adding water if cooking longer to avoid over-reduction of the sauce.
Nutrition info approximates a hearty half-cup serving of chickpeas and sauce.Honey can substitute maple syrup if not vegan.Regular soy sauce may be used if gluten is not a concern.
Ingredients
- 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 sesame oil toasted
- 3 green onions , chopped
- sesame seeds , for garnish
- white rice for serving (or cauliflower rice, cooked
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 info approximates a hearty half-cup serving of chickpeas and sauce.
- Honey can substitute maple syrup if not vegan.
- Regular soy sauce may be used if gluten is not a concern.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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