Chickpeas are a great source of plant protein and are easy to add into a vegetarian or vegan meal. The prep work is minimal and the best part is you can set it and forget it! This is a twist on the traditional take-out dish without peanuts and with higher fiber content with the beans and brown rice. Pair it with your favorite vegetable to help you feel fuller for longer. This is a wonderful dish to add to your usual meal rotation!
Prep Time
10 minutes
Cook Time
3 hours on high heat or 6 hours on low heat
Makes
6 servings
Ingredients
½ cup red onion, chopped
1 red bell pepper, chopped
2 (15- ounce) cans of low sodium chickpeas, drained and rinsed
¼ cup reduced sodium tamari
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
½ teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
3 cups of brown rice, cooked
3 green onions, chopped
Sesame seeds, to taste
Preparation
- Add the red onion, bell pepper and chickpeas into the bowl of the slow cooker.
- In a separate small bowl, whisk together the tamari, balsamic vinegar, maple syrup, garlic, ginger, red pepper flakes and sesame oil. Pour the sauce into the slow cooker and stir well.
- Cover the slow cooker and set it to cook for 3 hours on high heat or 6 hours on low heat. If you have to cook it longer due to your schedule, add 2 to 4 tablespoons of water to help prevent the sauce from overcooking.
- Once the cooking is done, stir the mixture and serve them warm over a bed of brown rice. Sprinkle green onions and sesame seeds on top for garnish. Leftovers can be stored in an airtight container in the fridge for up to one week. Freezing may change the texture of the beans.
Nutrition Information
Serving Size: ½ cup of chickpeas mixture and ½ cup of cooked brown rice
Calories: 375, Fat: 6g, Protein: 15g, Carbohydrates: 67g, Fiber: 11.5g, Sodium: 486mg
Adapted from: Kung Pao Chickpeas (in a Slow Cooker!) – Detoxinista
Categories: Gluten free, Heart Healthy, High Fiber, Vegetarian
