Kung Pao ChickPeas

Are you ready to take a Chinese favorite and turn it into a vegetarian alternative? This Kung Pao chick peas meal is an amazing alternative to this spicy dish with a mixture of chickpeas, peanuts, and chili paste. You will not miss having meat.

This recipe is pretty easy and doesn't require many ingredients or too much work.


You can also make it much easier and use pre-made kung pao sauce, but you may not be able to control the spiciness. And homemade tastes so much better. I swear it probably takes five minutes to make.

Since chickpeas are already cooked, we just need to marinate them for at least 30 minutes before we start cooking.


While that is marinating, you can go ahead and make your kong pao sauce because things will move fast when you start to cook..

You will also want to get your other things ready: water chestnuts, green onions, peanuts, garlic



In a heated wok, (or pan) add your kung pao sauce that we made while the chickpeas were marinating


We want to heat it for a bit so that the aromas intensify with the heat. About 4 - 5 minutes. Make sure to stir so that it does not stick.

Then add the mix of water chestnuts


And make sure you get that quoted in the sauce and warmed through

We then add the chickpeas including the liquid it was marinating in.


Once the chickpeas are warmed through and well coated you can remove from the stove and add your red onions.


And garnish with culantro.

Now it's time to dive in however you choose. Some white rice? Noodles?

I opted to make a wrap with my spicy chick peas and it was THE BOMB


So however you want to eat this dish, grab the recipe and jump in



Love chickpeas? Here are some other recipes with this staple:

**Chickpeas Tacos with Avocado Smash**
**Curry Channa with Tomatoes**

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