Instant Pot Kung Pao Chickpeas

cookwithmanali.com

Kerry Macfarlane

1 cup dried chickpeas , soaked overnight, 200 grams, or use 2.5 cups cooked chickpeas from can

4 tablespoons soy sauce , 60 ml, I used 3 tablespoons regular soy sauce and 1 tablespoon dark soy sauce

1 tablespoon hoisin sauce , 15 ml

1 tablespoon rice vinegar

1 tablespoon rice wine (mirin) , 15 ml

1 teaspoon sriracha , 5 ml, or any hot sauce of choice, add more to taste

1 teaspoon toasted sesame oil , 5 ml

2 tablespoons brown sugar

1 tablespoon oil , 15 ml, I used avocado oil

1 inch ginger , finely chopped

4 large garlic cloves , finely chopped

2 whole dried red chilies

1 medium yellow onion , chopped

1 cup water , 8 oz

1 small red bell pepper , cut in square

1 small green bell pepper , cut in square

2 stalks green onion , chopped

¼ cup roasted peanuts , unsalted

1.5 teaspoon cornstarch mixed with 1 tablespoon water

Directions at cookwithmanali.com

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