Kung Pao Chickpeas

FOK Recipe

INGREDIENTS

2⁄3 cup brown rice

drained & rinsed (≈2 cups cooked)

2 tablespoons brown rice vinegar

2 tablespoons low-sodium soy sauce

(or tamari or liquid aminos)

2 tablespoons peanuts

crushed

1 tablespoon arrowroot powder

(or cornstarch)

3 cloves garlic

minced (≈1 tablespoon)

2 teaspoons fresh ginger

grated

1⁄4 teaspoon crushed red pepper flakes

(optional)

2 carrots

thinly sliced (≈1 cup)

5 1⁄4 oz small cauliflower florets

(≈1 cup)

1⁄2 yellow onion

chopped (≈1⁄2 cup)

1⁄2 green bell pepper

chopped (≈1⁄2 cup)

1⁄2 red bell pepper

chopped (≈1⁄2 cup)

1⁄2 (15-oz) can chickpeas

drained & rinsed (≈3⁄4 cup)

FOR SERVING

1 tablespoon peanuts

(optional) coarsely chopped

30 min

2 Servings 

Add

Garlicky, gingery, and filled with peanutty goodness, our plant-based Kung Pao ticks all the right boxes. 

Allow extra time to prepare the grains if you are making this recipe from start to finish in one day.

GET READY

1

PREPARE GRAINS

In a saucepan over high heat, bring rice and 1 1⁄3 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.

BRING IT TOGETHER

2

MAKE SAUCE

Meanwhile, in a bowl, whisk together rice vinegar, soy sauce, crushed peanuts, arrowroot, garlic, ginger, pepper flakes (if using), and 1⁄3 cup water. Set aside.

3

SAUTÉ VEGETABLES

In a large skillet over medium heat, cook carrots, cauliflower, onions, and bell peppers, stirring occasionally, until almost crisp-tender, 5 to 6 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

4

FINISH KUNG PAO CHICKPEAS

Stir in chickpeas. Add sauce and cook until thickened, 2 to 3 minutes.

5

SERVE

Serve over rice. Top with chopped peanuts, if desired.

Suggested adult serving:  2½ cups

Store any leftover chickpeas and rice in separate airtight containers in the refrigerator for up to 3 days.

Reheating: 

Legumes

Rice