Kung Pao Chickpeas Over Spaghetti Squash
Recipe: #18152
March 19, 2015
Categories: Dinner, Beans, Chickpeas/Garbanzo, Vegetables, Squash, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Vegan, Spicy more
"Adapted vegan recipe, from she knows blog, serve with spaghetti squash"
Original recipe yields 2 servings
Ingredients
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- MARINADE
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- FOR THE CHICKPEAS
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- Garnish
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Nutritional
- Serving Size: 1 (1924.4 g)
- Calories 1014.7
- Total Fat - 26.9 g
- Saturated Fat - 6.6 g
- Cholesterol - 9.6 mg
- Sodium - 1798.3 mg
- Total Carbohydrate - 179 g
- Dietary Fiber - 23.7 g
- Sugars - 83.3 g
- Protein - 33.9 g
- Calcium - 506.6 mg
- Iron - 11.3 mg
- Vitamin C - 75.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a bowl, combine all the ingredients for the marinade. Add the chickpeas to the marinade, and stir well to coat.
Step 2
Cover the chickpeas, and allow them to marinate for 1 hour.
Step 3
In a large pan over medium heat, add the coconut oil, the marinated chickpeas and the remaining ingredients for the chickpeas.
Step 4
Sauté for about 6 to 8 minutes, until the chickpeas begin to caramelize and brown slightly. Remove from the heat, and allow the chickpeas to cool slightly. toss squash in sauce, and garnish with sliced peppers, cilantro, peanuts and green onions.
Tips & Variations
No special items needed.
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