Kung Pao Chickpeas

Currently I am working on the measurement unit with my Grade 3 class. We have worked on time including seconds, minutes, hours, weeks and months. We are learning how to read a clock, tell time, convert time from hours to minutes and minutes to seconds and use a calendar.

My students are also working at getting comfortable with estimating and justifying time referents.

This was one of my favorite responses to a little “check-in” I did today at the end of our lesson.


I guess I can’t argue with that logic.

Tonight’s dinner is so exciting to me. New and interesting ways to use chickpeas makes me  so happy. I can only make chickpea salad sandwiches so many times in a month before Andrew will start to complain.

Kung Pao Chickpeas

Right off that bat I decided to double this recipe. One can of chickpeas did not seem like enough for supper tonight and lunch tomorrow.

In a large bowl I mixed the following ingredients:

  • 4 Tbsp reduced-sodium soy sauce
  • 4 Tbsp rice wine vinegar
  • 1 lime, zested and juiced
  • 2 Tbsp agave or honey
  • 2 Tbsp coconut oil, melted (or vegetable oil)
  • 2 Tbsp cornstarch
  • 2  (14.5 ounce) can chickpeas, drained and rinsed well

Kung Pao Chickpeas

I let everything hang out for 30 minutes.

To my large frying pan, I added 2 more tablespoons of vegetable oil, 1 cup of chopped peanuts, a whole bunch of minced garlic and ginger and some red pepper flakes.

When the oil was hot, I added the marinated chickpeas and a package of Kung Pao sauce.

Kung Pao Chickpeas

Now I am sure you can make your own Kung Pao sauce, but I decided I would just buy one since that is what the recipe called for…plus it was SUPER easy to just rip open that package and throw it in.

Kung Pao Chickpeas

I let the whole thing cook and thicken up for about 10 minutes.

I served this over rice with cilantro, green onions and sesame seeds.

Kung Pao Chickpeas

The Verdict- WOW, WOW, WOW! This has so much flavor. The lime really comes through and brightens up this dish. It is spicy, but not burn-your-mouth-off hot. I cannot wait to make this again! 2 cans of chickpeas made plenty…there was lots for supper, lunch and a little extra to share with friends at work.


3 thoughts on “Kung Pao Chickpeas

  1. So….made them and they are FREAKING DELICIOUS. Doubled it like you said, and there is barely enough left for Curtis to take for lunch. You make the best food!!!!

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