I’m on that Chinese food kick again. Awhile back, before I decided to even become a vegetarian, I purchased this cookbook. I pulled the book out, saw a recipe for Kung Pao Chicken and started playing around with protein substitutes. Chickpeas came to mind so I thought I’d give it a try and Vegan Kung Pao Chickpeas were born. I was pleasantly surprised at the outcome. The chickpeas responded to the marinade just as I had hoped. Crispy, caramelized and golden!
Flecked with red pepper flakes, chives or green onions…whichever you have. A bit of ginger and garlic and of course, that classic Kung Pao sauce. I really think you’ll love it!