Back to Recipe

Kung Pao Chickpeas Over Spaghetti Squash

Here's how you make Kung Pao Chickpeas Over Spaghetti Squash
Pause Continue Reading
  • Servings: 2
  • Prep: 2h
  • Cook: 10m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 spaghetti (6 pound) squash (cooked, 1 large squash)
  • MARINADE
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 lime, juiced and zested
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • FOR THE CHICKPEAS
  • 2 tablespoons coconut oil
  • 1 can (14.5 ounce) garbanzo beans (chickpeas, drained and rinsed)
  • 1 1/2 cup kung pao sauce
  • 3 garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon chili flakes
  • Garnish
  • 4 green onions, thinly sliced
  • 2 jalapeños, chopped
  • 1/4 cup chopped peanuts
  • 1/4 cup fresh chopped cilantro
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.