Kung Pao Chickpeas

Part of Lenten obligation is to abstain from meat on Fridays – so for the Fridays during Lent, I’ll be sharing some delicious meatless meals. Whether you’re abstaining from meat for Lent or just looking to add some new meatless meal ideas, I hope these posts give you some inspiration. I’m so excited to kick off this year’s Lenten dinner series with this recipe because it’s a real winner!

Chinese takeout is one of my favorite Friday night meals – but unlike pizza, it’s harder to do during Lent. Chickpeas aren’t on the menu at our local place but it turns out they make a pretty fantastic substitute for chicken. This meal was one of those times you don’t miss the meat – it was flavorful and filling. Even the often-skeptical husband was a fan!

KungPaoChickpeas

Kung Pao Chickpeas
(adapted slightly from She Knows)
Serves 2-3

2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. lime juice
1 Tbsp. honey
1 Tbsp. coconut oil, melted
1 Tbsp. cornstarch

2 Tbsp. coconut oil
1 14oz. chickpeas, drained and rinsed
1 cup kung pao sauce
2-3 garlic cloves, minced
1 inch knob of fresh ginger, grated
1/2 tsp. crushed red pepper flakes

Steamed rice and steamed broccoli, for serving

In a small bowl, whisk together the first six ingredients. Stir in chickpeas, cover and refrigerate for at least an hour to let marinate.

When ready to cook, heat the remaining 2 Tbsp. coconut oil in a large pan. Drain and discard the marinade and add the chickpeas to the pan, along with the kung pao sauce, garlic, ginger and red pepper flakes. Saute for 6-8 minutes, until the chickpeas begin to brown slightly. Serve with rice and broccoli.

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3 thoughts on “Kung Pao Chickpeas

  1. Pingback: General Tso’s Cauliflower | Kate's Recipe Box

  2. Pingback: 12 More Meatless Meal Ideas for Lent | Kate's Recipe Box

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