Sweet and crunchy Kung Pao Chickpea
Sweet and crunchy, cheap, vegan, gluten free and low fat – this healthy version of Kung Pao is full of taste and easy and fast to make.
Servings Prep Time
3people 15minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
3people 15minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Chickpea marinade
Kung Pao sauce
Instructions
For the marinade
  1. Mix together all the wet ingredients in a bowl.
  2. Open up the can of chickpeas, drain it and rinse the chicpeas until they cease to foam.
  3. Mix the chickpeas in the marinade and let them sit in the fridge for 15 minutes or more.
For the Kung Pao sauce
  1. Mix all the ingredients and let the sauce sit until it is ready to be used.
Making the Kung Pao
  1. Chop up all the vegetables you like and whatever you have.
  2. Heat up a skillet or a wok and add water.
  3. Sauter the vegetables in the water for app 4 minutes
  4. Add chickpeas, marinade and Kung Pao sauce. Stir. When the sauce is caramelizing or thickens the Kung Pao is done. Eat with rice.