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Kung Pao Chickpeas
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Brief Description
from kelsey mezrahi
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Main Ingredient
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Category: Main Dish
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Frannyd
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Posted On: Aug 15, 2021
Number of Servings:
Ingredients:
- 1 - red bell pepper chopped
- 2 cans - chickpeas drained and rinsed
- 6 tablespoons - soy sauce or tamari
- 2 tablespoons - balsamic vinegar
- 3 tablespoons - maple syrup
- 1 tablespoons - ginger minced, fresh
- 1 cloves - garlic minced
- 3/4 teaspoons - red pepper flakes
- 1 1/3 cups - water plus 2 tbs
- 1 cups - long grain white rice (jasmine or basmati)
- 1 tablespoons - arrow root scatch
- 1 teaspoons - toasted sesame oil
- 1 cups - green onion chopped, white parts only
- - sesame seeds fro garnish
- 1/2 - red onion chopped
Directions:
1. Combine the onion, bell pepper, chickpeas, soy sauce, vinegar, syrup, ginger, garlic, red pepper flakes, and 1/3 cup of the water in the instant pot and stir well.
2. Arrange a 2.5 inch trivet over the chickpeas and place a 7-inch oven-safe bowl on top. Add the rice and 1 up 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. 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 bowl out of the pot. Fluff the rice with a fork.
4. In a separate bowl, stir together the arrowroot with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the hot chickpeas. The sauce should thicken and become glossy within 1-2 minutes.
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 airtight container in the fridge for 5 days.
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