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Kung Pao Chickpeas
Ingredients
  • ½ red onion, chopped 1 red bell pepper, seeded and chopped
  •  
  • 3 cups cooked chickpeas, or two 15-ounce cans chickpeas, drained & rinsed 6 tablespoons soy sauce or tamari
  •  
  • 2 tablespoons aged balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon minced fresh ginger (about 1-inch knob)
  • 1 clove garlic, minced ¾ to
  • 1 teaspoon crushed red pepper flakes
  • 1 ⅓ cups plus 2 tablespoons water
  • 1 cup long-grain white rice, like jasmine or basmati, rinsed
  •  
  • 1 tablespoon arrowroot starch (see page 8) 1 teaspoon toasted sesame
  •  
  • oil
  •  
  • 1 cup chopped green onions
  •  
  • Sesame seeds, for garnish
Steps
  1. 1. Combine the onion, bell pepper, chickpeas, soy sauce, vinegar, maple syrup, ginger, garlic, ¾ teaspoon of the red pepper flakes, and ⅓ cup of the water in the instant pot and stir well.
  2. 2. Arrange a 2.5-inch trivet (see page 12) over the chickpeas and place a 7-inch oven-safe bowl on top. add the rice and 1 cup of the water to the bowl. Secure the lid and move the steam release valve to sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
  3. 3. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to venting to release any remaining pressure. remove the lid and use oven mitts to lift the trivet and the bowl out of the pot. fluff the rice with a fork.
  4. 4. In a separate small bowl, stir together the arrowroot with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the hot chick-peas. The sauce should thicken and become glossy within 1 to 2 minutes.
  5. 5. Stir in the sesame oil and green onions. Serve the chickpeas and sauce over the rice garnished with the sesame seeds. Store leftovers in an air-tight container in the fridge for 5 days.
  6. MaKE It GLutEn-FREE Use tamari instead of soy sauce.
  7. per Serving: calories 350, fat 4g, carbohydrates 67g, fiber 8g, protein 13g
  8. Prep: 10 minutes
  9. Pressurize: 10 minutes Cook: 6 minutes natural Release: 10 minutes
  10. total: 36 minutes 1
 

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