4.8 from 237 votes
Kung Pao Chickpeas (in a Slow Cooker!)
Kung Pao Chickpeas prepared in a slow cooker feature chickpeas simmered with chopped red onion, red bell pepper, and a tangy-sweet-spicy sauce made from tamari, balsamic vinegar, maple syrup, garlic, ginger, and red pepper flakes. The slow cooking develops flavors and tenderizes the chickpeas in a rich, fragrant sauce garnished with green onions and sesame seeds.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
6
Calories:
172 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 172
% 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.