Are you ready to elevate your dinner game with a dish that’s bursting with flavor and packed with protein? Say hello to Kung Pao Chickpeas, a delightful twist on the classic Chinese favorite that’s not only easy to make but also incredibly satisfying! This slow cooker recipe will have your taste buds dancing with its perfect blend of savory soy sauce, tangy rice vinegar, and a hint of heat from red pepper flakes. In just a few simple steps, you can create a meal that’s not only healthy but also a showstopper at your dinner table. So, grab your slow cooker and let’s dive into this mouthwatering recipe that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
Instructions
- Begin by preparing your ingredients. Drain and rinse the chickpeas under cold water to remove any excess sodium and canning liquid. Set them aside in a large mixing bowl.
- Dice the bell pepper and onion into small, even pieces. Mince the garlic cloves finely. Add the diced bell pepper, onion, and minced garlic to the bowl with the chickpeas.
- In a separate small bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Stir well to create a marinade for the dish.
- Pour the marinade over the chickpea mixture in the large bowl. Use a spatula or spoon to gently toss everything together until the chickpeas and vegetables are evenly coated with the sauce.
- Transfer the chickpea and vegetable mixture into the slow cooker. Spread it out evenly to ensure even cooking.
- Add the peanuts on top of the chickpea mixture in the slow cooker. This will give the dish a nice crunch and additional flavor.
- Cover the slow cooker with its lid and set it to cook on low heat for 4 hours. This will allow the flavors to meld together and the chickpeas to become tender.
- Once the cooking time is complete, carefully remove the lid from the slow cooker. Stir the mixture gently to combine the ingredients again, as some may have settled during cooking.
- Serve the Kung Pao Chickpeas hot over steamed rice or quinoa for a complete meal. Optionally, garnish with additional peanuts or chopped green onions for extra flavor and presentation.
- Enjoy your delicious and healthy Kung Pao Chickpeas!
Tips
- Prep Ahead: To save time, you can prepare your ingredients the night before. Chop the vegetables and mix the marinade, then store them in the fridge until you’re ready to cook.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them altogether. Conversely, if you love spice, feel free to add more!
- Add Extra Veggies: Don’t hesitate to throw in additional vegetables like zucchini, carrots, or broccoli for extra nutrition and color.
- Serve with Style: For a complete meal, serve the Kung Pao Chickpeas over steamed rice or quinoa. Garnish with chopped green onions or cilantro for a fresh touch.
- Leftovers: This dish stores well in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop for a quick and delicious meal.
- Vegan Option: This recipe is naturally vegan, making it a great choice for plant-based diets. Pair it with a side of sautéed greens for a wholesome dinner.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
