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.


Weekly Meal Plan May 25-29

How can it be the last week of May already? I was looking through my week plans at school and realized that there are 25 teaching days left…25. I have so much to do in 25 days…and I am pretty sure that as the weeks continue the kids are going to be less and less interested in what I need to finish with them. Sigh…it’s going to be a wild 5 weeks.

So I guess we better be well fed so I can make it through.

Here is what we are eating this week:

Kung Pao ChickpeasBaked Chicken PastaChiliTeriyaki Meatball BowlsFrozen Pizza

Grocery List:

  • Soy sauce
  • Rice wine vinegar
  • Limes
  • Honey
  • Vegetable oil
  • Cornstarch
  • Chickpeas (2 cans)
  • Minced garlic
  • Minced ginger
  • Red pepper flakes
  • Peanuts
  • Kung Pao sauce
  • Green onions
  • Cilantro
  • Sesame seeds
  • Ground beef
  • Canned mushrooms
  • Tomato soup
  • Green pepper
  • Onions
  • Chili powder
  • Cumin
  • Chicken breasts
  • Pasta (gluten free if you so desire)
  • Pasta sauce
  • Cheese
  • Ground pork
  • Breadcrumbs
  • Brown sugar
  • Sesame oil


It’s meatless Monday and I know Andrew doesn’t mind chickpeas…so we are going to give this new recipe a whirl.

Your favorite takeout Kung Pao dish, gone vegan!!  Hearty, satisfying, and deliciously spicy... you'll be amazed at the fantastic flavor of this dish!


I’m just going to throw a whole bunch of things together tonight and see what happens. I’ve got some great gluten free pasta that I want to use up!


I was talking to the girls at work about recipes and one of them asked me if I had a good meatball recipe. This one immediately came to mind…and I realized we have not had them for a long time. I can’t wait!



Another oldie but goodie