Slow Cooker Kung Pao Chickpeas

Course: Appetizers / Snacks, Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings


  • 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)


  1. Add the red onion, bell pepper, and chickpeas into the bowl of your slow cooker.
  2. 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.
  3. 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.
  4. 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.
  5. Leftovers can be stored in an airtight container in the fridge for up to a week.