What ingredients do I need to make Kung Pao Chickpeas?

To make Kung Pao Chickpeas, you'll need cooked chickpeas, bell peppers, dried red chilies, garlic, ginger, green onions, and peanuts. For the sauce, use soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch to thicken. These ingredients combine to create a flavorful, spicy, and slightly sweet dish that’s a delicious plant-based alternative to the traditional Kung Pao chicken.

How long does it take to prepare and cook Kung Pao Chickpeas?

Preparing and cooking Kung Pao Chickpeas typically takes about 30 minutes. This includes 10 minutes for chopping vegetables and preparing the sauce, plus 20 minutes for cooking the chickpeas and stir-frying everything together. Using canned chickpeas can further reduce prep time since they are pre-cooked.

Can I make Kung Pao Chickpeas gluten-free?

Yes, Kung Pao Chickpeas can be made gluten-free by choosing gluten-free soy sauce or tamari instead of regular soy sauce. Also, check that hoisin sauce is labeled gluten-free or use a homemade gluten-free alternative. This tweak ensures the dish remains safe for those with gluten sensitivities without compromising flavor.

What are some side dishes that go well with Kung Pao Chickpeas?

Kung Pao Chickpeas pair well with steamed jasmine rice or brown rice to balance the spicy, saucy flavors. You can also serve them with stir-fried vegetables like broccoli or snap peas for added crunch and nutrition. A simple cucumber salad or miso soup can complement the meal with fresh and light elements.

How can I adjust the spice level in Kung Pao Chickpeas?

To adjust the spice level, vary the amount of dried red chilies or chili flakes you use in the recipe. For a milder version, reduce or omit the chilies and rely on the sweet and savory aspects of the sauce. For more heat, add extra chilies or a dash of chili oil. Always taste the sauce during cooking to balance flavors to your preference.

Kung Pao Chickpeas Recipe With Spicy Peanut Sauce 2024

Name: Kung Pao Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-inspired
Ingredients: – 1 tablespoon toasted sesame oil; – 1 inch ginger, peeled and minced; – 3 large garlic cloves, minced; – 1 rib celery, thinly sliced; – 5 scallions, diced (green and white parts divided); – 2/3 teaspoon Sichuan peppercorns (or black pepper); – 1/4 teaspoon red pepper flakes, plus more to taste; – 1/3 cup chopped roasted peanuts, plus more for garnish; – 1 large or 2 medium red bell peppers, cut into halved strips; – 3 cups cooked chickpeas (about 2 cans); – 2 cups sliced collard greens or other greens; – Kung Pao sauce; – Cooked rice or cauliflower rice for serving; – 1/4 cup low-sodium soy sauce or tamari (for gluten-free); – 3 tablespoons rice vinegar (not seasoned); – 1 teaspoon balsamic vinegar; – 1 tablespoon agave nectar; – 1/2 tablespoon sriracha or other chili sauce; – 1/2 cup water; – 2 teaspoons cornstarch

Ingredients

– 1 tablespoon toasted sesame oil

– 1 inch ginger, peeled and minced

– 3 large garlic cloves, minced

– 1 rib celery, thinly sliced

– 5 scallions, diced (green and white parts divided)

– 2/3 teaspoon Sichuan peppercorns (or black pepper)

– 1/4 teaspoon red pepper flakes, plus more to taste

– 1/3 cup chopped roasted peanuts, plus more for garnish

– 1 large or 2 medium red bell peppers, cut into halved strips

– 3 cups cooked chickpeas (about 2 cans)

– 2 cups sliced collard greens or other greens

– Kung Pao sauce

– Cooked rice or cauliflower rice for serving

– 1/4 cup low-sodium soy sauce or tamari (for gluten-free)

– 3 tablespoons rice vinegar (not seasoned)

– 1 teaspoon balsamic vinegar

– 1 tablespoon agave nectar

– 1/2 tablespoon sriracha or other chili sauce

– 1/2 cup water

– 2 teaspoons cornstarch

Cook Mode Prevent your screen from going dark

Instructions

1-First, rinse and drain your canned chickpeas or cook dried ones until they’re tender this step ensures they’re ready to absorb all those flavors. I like to set them aside while I prep the rest to keep things organized.

2-Next, get your vegetables and aromatics prepped: dice the bell peppers, mince the garlic, and grate the ginger so everything is at your fingertips. Heating the sesame oil in a pan over medium heat comes next; add the garlic and ginger, stirring for about 30 seconds until it smells amazing. This is where the magic starts, building that base flavor I can’t get enough of.

3-Then, toss in the diced bell peppers and cook them until they’re just tender, around 3 minutes, to keep some crunch. Stir in the chickpeas and roasted peanuts, mixing everything well with the veggies for that perfect blend. Pour in the Kung Pao sauce, coating all the ingredients evenly, and let it cook for 2-3 minutes so the flavors meld together.

4-After tasting and adjusting seasonings maybe more chili for heat or a splash of soy for saltiness your dish is ready to serve hot over rice.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌶 Adjust red pepper flakes and sriracha to control spiciness to your preference.
🥜 Toast peanuts beforehand to enhance their nutty flavor.
🥬 Substitute collard greens with kale or spinach for variation and ease of availability.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Chinese-inspired, Vegan
Diet: Vegan, Gluten-Free

Nutrition

Serving Size: 1 serving