Kung Pao Chickpeas {Vegan}

Ingredients:

FOR THE MARINADE:
1 can of Chickpeas Garbanzo Beans
1 Tbl Soy Sauce
1 Tbl Rice Wine Vinegar
1 Tbl Cornstarch
1 tsp Vegetable Oil

FOR THE SAUCE:
1 Tbl Soy Sauce
1 Tbl Rice Wine Vinegar
1 Tbl Red Wine Vinegar
1 Tbl Sugar ( I used less then 1 tablespoon)
1 Tbl Cornstarch
1 tsp Salt optional ( didn't add)

FOR COOKING THE CHICKPEAS:
2 Tbl Vegetable Oil
1-2 tsp Red Pepper Flakes
2 tsp Garlic minced
2 tsp Ginger grated
2 Tbl Green Onions or chives, chopped
1 tsp Sesame Oil

1/2 C Peanuts

Directions:

Mix together the marinade ingredients. Drain and rinse the chickpeas. Marinate for at least 15 minutes or up to 30 minutes.

SAUCE: combine the soy sauce, rice wine vinegar, sugar, cornstarch and salt. Set aside.

Prepare garlic, ginger and green onions- set aside with the red pepper flakes and sesame oil.

Heat 2 tablespoons of vegetable oil in a wok or skillet on high. Drain and add the marinated chickpeas. Cook, stirring occasionally until golden and caramelized.

Add the grated ginger, garlic, green onions and red pepper flakes to the chickpeas. Cook for 2 more minutes.

Stir the sauce mixture and add it to the hot pan. Cook for another minute, stirring often and then add the peanuts and sesame oil. Toss a few times and transfer to a serving platter.

Serve with white or brown rice and soy sauce, if desired.

source:The Veg Life