Chinese Kung Pao Chickpeas

Ingredients

• 2 cans (15 oz each) Chickpeas
• 3 tbsp Tamari
• 2 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Cornstarch
• ⅓ cup Roasted Peanuts
• 6 whole Dried Red Chiles
• 1 whole Red Bell Pepper
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 3 whole Green Onions
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 2 cups Jasmine Rice

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk together tamari, rice vinegar, maple syrup, cornstarch, and 2 tbsp water to make the kung pao sauce.
3. Heat vegetable oil in a large skillet or wok over high heat. Add chickpeas and cook 5–6 minutes, shaking occasionally, until crispy.
4. Push chickpeas to one side. Add sesame oil, dried chiles, garlic, and ginger. Stir for 30 seconds until fragrant.
5. Add diced bell pepper and stir-fry 2 minutes. Pour in the kung pao sauce and toss everything together until the sauce thickens and glazes the chickpeas, about 1 minute.
6. Remove from heat. Stir in peanuts and green onions. Serve over rice.