Can I ask how many of us used the
slow cooker this weekend? I couldn't have imagined turning on the oven and I
have a/c! However, happiness still ensued by way of this scrumptious (and
protein packed) Kung Pao Chickpeas meal... that tastes even better the next
day!
Ingredients
- 1/2 onion - chopped
- 1 bell pepper - chopped
- 2 15 oz. cans chickpeas - rinsed and drained
- 1/4 cup OHSAWA vegan soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 garlic cloves - minced
- 1/2 teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
- Cauliflower rice - grain rice is perfectly fine
Instructions
- Add onion, bell pepper, and chickpeas into slow cooker.
- In a small bowl, whisk together the soy sauce, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil.
- Pour the sauce into the slow cooker and stir well.
- Cover the slow cooker and set it to cook for 3 hours on high heat or 6 hours on low heat.
- Once the cooking is done, give the chickpeas a stir and serve them warm over rice.