Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.
This is my vegetarian take on the classic restaurant favorite, the Kung Pao Chicken. Here is the recipe for Kung Pao Chicken. Cooked Chickpeas are coated with corn starch and stir fried till crisp and dry. It is then tossed in a garlicky, veggie sauce and is a perfect side if you are a vegetarian. The chickpeas makes it a very hearty dish. I like to add a lot of minced garlic and ginger for that extra flavour and punch.
Here are some things you can buy online for making this recipe
Alda Wok
Kikkoman Soy Sauce
Rice Vinegar
Chilli Sauce
Here is the video of Kung Pao Chickpeas Recipe
Here is the recipe for Kung Pao Chickpeas
First, lets prep the chickpea. Soak the chickpea overnight in water.
Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. The chickpea would be cooked tender. ***The same can be done in an instant pot too.
Note: You can also use canned chickpea if you are pressed for time.
Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds.
Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes.
Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts.
Serve with rice.
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Kung Pao Chickpeas Recipe – Vegan
Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.
- Total Time: 30m
- Yield: 3-4 servings 1x
Ingredients
Chickpea Prep
1 cup chickpeas
2 cups water
1/2 teaspoon salt
1 teaspoon soy sauce
1 tablespoon corn starch
Other Ingredients
3 tablespoon peanut oil (divided)
1.5 tablespoon peanut oil
2 tablespoon ginger, minced
2 tablespoon garlic, minced
12 dry red chillies, de-seeded and chopped
1/2 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 tablespoon spring onions, chopped
3 tablespoon roasted peanuts
Kung Pao Sauce
4 tablespoon soy sauce
2 teaspoon rice vinegar
1.5 teaspoon chilli sauce
1 teaspoon sugar
1/4 teaspoon black pepper powder
1 tablespoon corn starch
1 cup water
Instructions
Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.
- Prep Time: 10m
- Cook Time: 20m
Keywords: kung pao chickpeas