Kung Pao Chickpeas

splendidtable.org

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

One 15-ounce can chickpeas, drained, rinsed, and shaken dry

2 teaspoons cornstarch

4 tablespoons vegetable oil, such as canola

8 dried red Thai chili peppers

3 scallions, white and green parts cut into 1-inch pieces

1 small red onion, cut into 1-inch cubes

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

1 large celery stalk, cut into 1-inch pieces

½ cup unsalted roasted peanuts or cashews

One 5-ounce can whole water chestnuts, drained and quartered

1 recipe Kung Pao Sauce (recipe follows)

Directions at splendidtable.org

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