Ingredients

The following ingredients have 4 Servings
  • Marinade:
  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime (zested and juiced)
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil (melted (or vegetable oil))
  • 1 Tbsp cornstarch
  • 1 ounce can chickpeas (drained and rinsed well, 14.5)
  • Stir-Fry:
  • 2 Tbsp coconut oil (or vegetable)
  • 3 cloves garlic (minced)
  • 1 inch section of fresh ginger (grated, 1)
  • 1/2 tsp crushed red pepper
  • 1/2 cup peanuts
  • 1 cup bottled kung pao sauce
  • Garnish:
  • Green onions (thinly sliced)
  • Thai chili peppers (sliced)
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

Instruction

  • Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  • In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  • Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  • Serve over rice and garnish as desired.