Kung Pao Chickpeas

Ingredients

• 1 tbsp toasted sesame oil
• 1 inch of ginger peeled and minced
• 3 large cloves of garlic minced
• 1 rib of celery thinly sliced
• 5 scallions diced (both green and white parts) (divided)
• 2/3 tsp ground Sichuan peppercorn (or use regular ground black pepper to taste)
• 1/4 tsp red pepper flakes plus more to taste
• 1/3 cup chopped roasted peanuts plus more for garnish if desired
• 1 large red bell pepper (or 2 medium), cut into halved strips
• 3 cups cooked chickpeas drained (equal to 2 standard cans)
• 2 cups sliced collard greens or other greens of choice
• Kung Pao sauce (below)
• cooked rice or cauliflower rice for serving
• For the Kung Pao sauce:
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tbsp rice vinegar (don't use the seasoned type or your dish will be too salty)
• 1 tsp balsamic vinegar
• 1 tbsp agave nectar
• 1/2 tbsp sriracha or other chili sauce
• 1/2 cup of water
• 2 tsp cornstarch

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag