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Kung Pao Chickpeas and Rice Bowl

A delicious and easy-to-follow Kung Pao Chickpeas recipe that offers a scrumptious meatless alternative to the classic takeout dish. Cooked together in an Instant Pot, it delivers a burst of sweet, salty, and spicy flavors with fluffy rice in a single bowl.
5
21 min
TOTAL TIME
478
CALORIES
$1.40
PER SERVING
Kung Pao Chickpeas and Rice Bowl
Ingredients
12 INGREDIENTS
4 SERVINGS
Cornstarch
1 tbsp cornstarch
Garlic
4 cloves garlic
minced
Water
2 cups water
divided
Red Onion
1/2 whole red onion
chopped
Red Bell Pepper
1 whole red bell pepper
chopped
Maple Syrup
3 tbsp maple syrup
Balsamic Vinegar
2 tbsp balsamic vinegar
Chili Flakes
1 tsp chili flakes
Sesame Oil
1 tsp sesame oil
Canned Chickpeas
4 cups canned chickpeas
drained and rinsed
Basmati Rice
1 cup basmati rice
rinsed
Soy Sauce
7 tbsp soy sauce
Directions
9 STEPS
7 min
PREP TIME
14 min
COOK TIME
21 min
TOTAL TIME
1
In your Instant Pot, layer the chopped red onion, chopped bell pepper, minced garlic, and drained and rinsed chickpeas.
2
Pour in soy sauce, balsamic vinegar, maple syrup, chili flakes, and 1 cup of water.
3
Place a trivet on top of the chickpea mixture, then place an oven-safe bowl with rinsed uncooked basmati rice on the trivet.
4
Add 1 cup of water to the rice bowl.
5
Seal the Instant Pot and cook on high pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes.
6
Release the remaining steam using Quick Release, and carefully remove the rice bowl and trivet.
7
In a small bowl, mix together the cornstarch with 1 tbsp water to make a slurry. Add it to the chickpeas and stir.
8
If desired, stir in 1 tsp of sesame oil before serving.
9
Serve the Kung Pao Chickpeas over the cooked rice once the sauce has thickened to your preference. Use the sauté mode if necessary to thicken the sauce more.
Health Info
Macros
154g
CARBS
14g
FAT
46g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT