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.
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
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.
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.
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.
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.