Kung Pao Chickpeas and Brussels Sprouts
Happy New Year everyone! I wanted to share a healthier and vegetarian version of this classic American Chinese dish you would often see at restaurants. It’s a great way to start off your new year of eating healthy and plant based. Also, I absolutely love chickpeas and brussels sprouts so I just had to share!
Print Recipe
Ingredients
- 2 tbsps sesame oil
- 1 pound brussels sprouts, halved
- Freshly ground salt and pepper
- 1/2 large red onion or 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
For the kung pao sauce:
- 4 garlic cloves, minced
- 3/4 tsp red pepper flakes (or to taste if you don’t like spicy)
- 1 tbsp freshly grated ginger (or 1 teaspoon ground ginger)
- 2 tbsps apple cider vinegar
- 1/4 cup reduced sodium soy sauce (use gluten-free if needed)
- 2 tsps coconut sugar (or brown sugar)
- scant 1 tbsp cornstarch (or arrowroot powder or tapioca starch)
- 3 tbsps natural peanut butter, for flavor
- Optional garnishes: cilantro, chopped peanuts, green onions
Instructions
- First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
- Next preheat a large skillet or wok over medium-high heat and add in sesame oil. Once oil is hot, add in red onions and saute for 3 minutes. Then add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes. Add in red bell pepper and saute for about 3 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
- Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two. Serve immediately over jasmine rice, quinoa, or brown rice. Garnish with chopped peanuts, green onion, cilantro, and a pinch of red pepper flakes, if desired.
- Enjoy!
- (recipe adapted from the Ambitious Kitchen)
Servings: 4