Slow Cooker Kung Pao Chickpeas
Prep Time 10 minutes
Cook Time 4 hours
servings
Ingredients
- 1/2 onion, red; chopped
- 1 bell pepper, red; chopped
- 3 cups chickpeas, cooked
- 1/4 cup tamari
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ginger, ground
- 1 tsp red pepper flakes
- 1 tsp sesame oil, toasted
- 3 green onions, chopped
- sesame seeds, for garnish
- rice, Cooked white rice, for serving (or cauliflower rice)
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, add 2-4 tablespoons of water to the mixture to help prevent the sauce from over-cooking.
- 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.
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