Vegan Kung Pao Chickpeas

Ingredients

• 2 cups Chickpeas (canned, drained and rinsed)
• 3 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Rice vinegar
• 1 tablespoon Maple syrup
• 1 tablespoon Sesame oil
• 6 whole Dried red chilies
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1/2 cup Dry roasted peanuts
• 2 stalks Scallions (chopped)
• 1 tablespoon Arrowroot powder
• 2 tablespoons Water
• 4 cups Cooked brown rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk together tamari, rice vinegar, maple syrup, and sesame oil. Set aside.
2. 2In another small bowl, mix arrowroot powder with water until dissolved. Set aside.
3. 3Heat a wok or large skillet over medium-high heat. Add dried red chilies and stir-fry for about 30 seconds until fragrant.
4. 4Add minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
5. 5Add chickpeas to the wok and stir-fry for 2-3 minutes until slightly browned.
6. 6Pour the tamari mixture over the chickpeas and stir well to coat.
7. 7Pour in the arrowroot slurry and stir continuously until the sauce thickens.
8. 8Stir in the roasted peanuts and chopped scallions.
9. 9Serve hot over cooked brown rice.

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