Kung Pao Chickpeas
with Peanuts and Sticky Rice- Wheat
- Soy
- Peanuts
- Mustard
- Sesame
- Sulphites
Roasted chickpeas get the ultimate sticky sweet soy marinade. Chopped peanuts, fluffy rice and fresh green onions bring this whole fake out take out together!
Ingredients
1 can
Chickpeas
¾ cup
Jasmine Rice
2 tsp
Moo Shu Spice Blend
(Contains: Wheat, Soy)
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts)
¼ cup
Hoisin-Soy Sauce Blend
(Contains: Wheat, Soy, Mustard, Sesame, Sulphites)
6 g
Garlic
30 g
Ginger
227 g
Snow Peas
160 g
Sweet Bell Pepper
1 tbsp
Cornstarch
(Contains: Sulphites)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with Moo Shu Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 28-30 min.
While chickpeas roast, add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Thinly slice green onions. Trim snow peas, then halve. Core, then thinly slice pepper. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic.
Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until liquid is absorbed and rice is tender, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Meanwhile, add hoisin-soy sauce, cornstarch, half the rice vinegar and 1 cup water (dbl for 4 ppl) to a small bowl. Stir together.
Add snow peas, ginger, garlic and half the green onion to the pan. Cook, stirring often, until fragrant, 1-2 min. Add sauce mixture. Cook, stirring often, scraping up any brown bits from bottom of the pan, until sauce has slightly thickened, 2-3 min.
Add remaining rice vinegar to rice, and fluff with a fork. Divide rice between bowls. Top with veggie mixture and roasted chickpeas. Sprinkle over peanuts and remaining green onion.
