Kung Pao Chickpeas (in a Slow Cooker!) #vegetarian #vegan

Kung Pao Chickpeas (in a Slow Cooker!) #vegetarian #vegan

These Kung Pao Chickpeas are cooked in a tasty sauce that opponents your preferred take-out eatery, and they couldn't be a lot simpler to get ready. Simply toss the fixings in your moderate cooker toward the beginning of the day and it will be prepared for you by dinnertime!

I cherish utilizing chickpeas as a substitute for chicken in veggie lover plans since they're stacked with filling fiber and plant-based protein. Chickpeas have around 15 grams of protein for every cup! Like different heartbeats, chickpeas are additionally a wellspring of complex starches, which are thought to help balance your glucose levels and give you continued vitality.

Cooking this dish in a moderate cooker enables the chickpeas to marinate in this tasty Kung Pao sauce, for most extreme flavor with least exertion.

I trust you'll appreciate this less-legitimate (yet at the same time absolutely delightful) formula that you can make with fixings you most likely as of now have in your wash room. You can include a bunch of peanuts toward the end for some additional crunch, yet I chose to make my formula sans nut and more sensitivity cordial.

Also try our recipe Chickpea Curry with Potato (Chana Aloo Curry)

Kung Pao Chickpeas (in a Slow Cooker!) #vegetarian #vegan

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!


  • 1/2 red onion , chopped
  • 1 red bell pepper , chopped
  • 3 cups cooked chickpeas (or two 15 oz. cans, rinsed and drained)
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tablespoons balsamic vinegar (the more syrupy, the better)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
  • 1/2 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)


  1. Add the red onion, bell pepper, and chickpeas into the bowl of your slow cooker. 
  2. 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. 
  3. 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.) 
  4. 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. 
  5. Leftovers can be stored in an airtight container in the fridge for up to a week. 

Read more our recipe : Keto Chocolate Chip Muffins

For more detail : https://bit.ly/2QGHi30

Post a Comment