Jim’s Kung Pao Chickpeas

Name: Jim’s Kung Pao Chickpeas
Cuisine: Asian, Chinese
Ingredients: 1 large onion; One red bell pepper, diced; 2 15 ounce cans of chickpeas; 1 tablespoon. Tamari.; 2 tablespoons balsamic vinegar; 1 teaspoon red pepper flakes; For green onions, chopped; Half cup Pursley, chopped; Cooked brown or black rice for serving; Cooked kale or fresh greens for serving

2 steps

I from the book be a plant-based woman warrior by Jane Esselstyn and Ann Esselstyn

Updated at: Thu, 17 Aug 2023 00:02:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories905.4 kcal (45%)

Total Fat18.3 g (26%)

Carbs145 g (56%)

Sugars15.8 g (18%)

Protein49.5 g (99%)

Sodium3535.8 mg (177%)

Fiber45.6 g (163%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 15 ouncecans of chickpeas

1 tablespoonTamari

2 tablespoonsbalsamic vinegar

1 teaspoonred pepper flakes

½ cuppurslane

Cooked, or black, for serving

kale

Cooked, or fresh greens for serving

Instructions

Step 1

In a medium hot place, the onion, red bell pepper, chickpeas, and chickpea liquid. Add the tamari vinegar, garlic, ginger, red pepper flakes, and green onions. Stir well.

Step 2

Covering cook on low heat for 2 to 4 hours are until you can’t wait any longer to eat! The longer it cooks the better it gets. Add parsley and serve over brown or black rice with a big serving of cooked kale or fresh greens. If you are so lucky, he is to have leftovers. Try stuffing Sallmander pita pocket or create a rack, messy, but good!

Notes

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