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.
Comments
Would still like nutritional info because this looks delicious. Any idea when you will include that info for dieters like yours truly? Still appreciate you. ??
Hi Catherine, we are working on uploading nutritional info to all the recipes on our site. Please keep checking back!
Thank you!