Recipe- Sweet And Salty, Kung Pao Chickpeas Made In The Instant Pot

The chickpeas are cooked in a flavorful sauce made with soy sauce, hoisin sauce, rice vinegar and brown sugar. Crunchy peanuts add texture to this dish which is also vegan. I cook beans and lentils in my kitchen very often.

That’s obvious since I am not only an Indian but also vegetarian! Beans and lentils are one of my primary sources for protein.

Chickpeas are something which both me and Sarvesh love. Of course, our favorite way to enjoy it has to be punjabi chole.Nothing can beat a plate of good chole and rice, so good!

However one can get bored of eating chole or Indian recipes made with chickpeas after a while.So, when I want a change from the usual, I make this Kung Pao Chickpeas! Based on my kung pao tofu, this recipe has sweet and salty flavors and tastes so good with rice.

Ingredients

1 cup dried chickpeas soaked overnight, 200 grams, or use 2.5 cups cooked chickpeas from can
4 tablespoons soy sauce 60 ml, I used 3 tablespoons regular soy sauce and 1 tablespoon dark soy sauce
1 tablespoon hoisin sauce 15 ml
1 tablespoon rice vinegar
1 tablespoon rice wine (mirin) 15 ml
1 teaspoon sriracha 5 ml, or any hot sauce of choice, add more to taste
1 teaspoon toasted sesame oil 5 ml
2 tablespoons brown sugar
1 tablespoon oil 15 ml, I used avocado oil
1 inch ginger finely chopped
4 large garlic cloves finely chopped
2 whole dried red chilies
1 medium yellow onion chopped
1 cup water 8 oz
1 small red bell pepper cut in square
1 small green bell pepper cut in square
2 stalks green onion chopped
1/4 cup roasted peanuts unsalted
1.5 teaspoon cornstarch mixed with 1 tablespoon water

Method

* Soak chickpeas overnight in 3 to 4 cups water before you start.

* In the morning drain the water in which the chickpeas were soaked and rinse them. Set aside.

* In a bowl or glass jar, whisk together soy sauce, hoisin sauce, rice vinegar, mirin, sriracha, toasted sesame oil and brown sugar. Set aside.

* Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, dried red chilies and chopped onion. Saute for 2 to 3 minutes.

* Then add the soaked and drained chickpeas to the pot and toss to combine. Stir in the prepared sauce.

* Then add 1 cup of water. Scrape the bottom to make sure there's nothing stuck at the bottom of the pan.

* Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 25 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Do 10 minutes high pressure if using canned chickpeas.

* Open the lid and then press the saute button. Add the peppers, green onion and half of the roasted peanuts. Let is simmer on "saute mode" for 3 to 4 minutes until peppers soften a little.

* Then make a cornstarch slurry by mixing 1.5 teaspoon cornstarch with 1 tablespoon water and add it to the pot.

* The sauce will thicken, simmer one more minute. You may also add salt at this point if you want, I did not add any since the salt in the sauces was enough for me.

* Stir in the remaining roasted peanuts, garnish with more green onions and serve kung pao chickpeas with rice.

* Stir in the remaining roasted peanuts, garnish with more green onions and serve kung pao chickpeas with rice.