kung pao chickpeas

Kung Pao Chickpeas made in the Instant Pot! Chickpeas cooked in a sweet and salty sauce and topped with crunchy peanuts! This vegan dish pairs well with rice.

Instant Pot Kung Pao Chickpeas

dried chickpeas (soaked overnight, 200 grams, or use 2.5 cups cooked chickpeas from can)

soy sauce

hoisin sauce (15 ml)

rice vinegar

rice wine (mirin) (15 ml)

sriracha (5 ml,

sesame oil (5 ml)

brown sugar

ginger (finely chopped)

garlic (finely chopped)

red chilies

onion

water (8 oz)

red bell pepper

green bell pepper

green onion (chopped)

peanuts

Soak chickpeas overnight in 3 to 4 cups water before you start. In the morning drain the water in which the chickpeas were soaked and rinse them. Set aside.

In a bowl or glass jar, whisk together soy sauce, hoisin sauce, rice vinegar, mirin, sriracha, toasted sesame oil and brown sugar. Set aside.

Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, dried red chilies and chopped onion. Saute for 2 to 3 minutes.

Then add the soaked and drained chickpeas to the pot and toss to combine. Stir in the prepared sauce. 

Then add 1 cup of water. Scrape the bottom to make sure there&#x27;s nothing stuck at the bottom of the pan.

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 25 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Do 10 minutes high pressure if using canned chickpeas.

Open the lid and then press the saute button. Add the peppers, green onion and half of the roasted peanuts. Let is simmer on &quot;saute mode&quot; for 3 to 4 minutes until peppers soften a little. 

Then make a cornstarch slurry by mixing 1.5 teaspoon cornstarch with 1 tablespoon water and add it to the pot. The sauce will thicken, simmer one more minute. You may also add salt at this point if you want, I did not add any since the salt in the sauces was enough for me.

Stir in the remaining roasted peanuts, garnish with more green onions and serve kung pao chickpeas with rice.

Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.

Kung Pao Chickpeas Recipe - Vegan

Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.

Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.

Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.

In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.

Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.

https://www.youtube.com/watch?v=bxX541YR5tA

Kung Pao Chickpeas Recipe - Vegan
For a detailed recipe - click below
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https://www.kannammacooks.com/kung-pao-chickpeas/

Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.

This is my vegetarian take on the classic restaurant favorite, the Kung Pao Chicken. Cooked Chickpeas are coated with corn starch and stir fried till crisp and dry. It is then tossed in a garlicky, veggie sauce and is a perfect side if you are a vegetarian. The chickpeas makes it a very hearty dish. I like to add a lot of minced garlic and ginger for that extra flavour and punch.

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