Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.
This is my vegetarian take on the classic restaurant favorite, the Kung Pao Chicken. Here is the recipe for Kung Pao Chicken . Cooked Chickpeas are coated with corn starch and stir fried till crisp and dry. It is then tossed in a garlicky, veggie sauce and is a perfect side if you are a vegetarian. The chickpeas makes it a very hearty dish. I like to add a lot of minced garlic and ginger for that extra flavour and punch.
Here are some things you can buy online for making this recipe Alda Wok Kikkoman Soy Sauce Rice Vinegar Chilli Sauce
Here is the video of Kung Pao Chickpeas Recipe
Here is the recipe for Kung Pao Chickpeas First, lets prep the chickpea. Soak the chickpea overnight in water.
Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. The chickpea would be cooked tender. ***The same can be done in an instant pot too. Note: You can also use canned chickpea if you are pressed for time.
Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds.
Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes.
Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts.
Serve with rice. Print
Chickpea Prep
1 cup chickpeas 2 cups water 1/2 teaspoon salt 1 teaspoon soy sauce 1 tablespoon corn starch
Other Ingredients
3 tablespoon peanut oil (divided) 1.5 tablespoon peanut oil 2 tablespoon ginger, minced 2 tablespoon garlic, minced 12 dry red chillies, de-seeded and chopped 1/2 cup onions, diced 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 2 tablespoon spring onions, chopped 3 tablespoon roasted peanuts
Kung Pao Sauce
4 tablespoon soy sauce 2 teaspoon rice vinegar 1.5 teaspoon chilli sauce 1 teaspoon sugar 1/4 teaspoon black pepper powder 1 tablespoon corn starch 1 cup water
Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Chickpea Prep
1 cup chickpeas 2 cups water 1/2 teaspoon salt 1 teaspoon soy sauce 1 tablespoon corn starch
Other Ingredients
3 tablespoon peanut oil (divided) 1.5 tablespoon peanut oil 2 tablespoon ginger, minced 2 tablespoon garlic, minced 12 dry red chillies, de-seeded and chopped 1/2 cup onions, diced 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 2 tablespoon spring onions, chopped 3 tablespoon roasted peanuts
Kung Pao Sauce
4 tablespoon soy sauce 2 teaspoon rice vinegar 1.5 teaspoon chilli sauce 1 teaspoon sugar 1/4 teaspoon black pepper powder 1 tablespoon corn starch 1 cup water
Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/kung-pao-chickpeas/
Recipe for dhaba style Soya Keema Pav made with soya granules. Recipe with step by step pictures and video.
Soya keema pav – Dhaba style recipe – Keema means minced meat. The texture of the cooked soya granules in spices and masala imitates the texture of minced meat. Its very filling and perfect to scoop up with butter toasted bread. This is perfect for parties. You can make the keema ahead of time. When guests arrive, just toast the bread and serve. Its sure a crowd pleaser. The main thing about this recipe is to cut the veggies like onion and tomato as fine as possible so big bits do not end up in the final dish. If you cannot chop fine, you can also grate the ingredients and add instead.
Here are some ingredients you can buy online Soya Granules Pav Bhaji Masala Turmeric Powder
Here is the video of how to make Soya Keema Pav – Dhaba Style Recipe
Here is the step by step illustration of how to make Soya Keema Pav – Dhaba Style Recipe
Soak the soya granules in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
Heat oil in a pan and add in the cumin seeds. For a richer keema, you can throw in some butter for special occasions. Add in the finely chopped onions.
Sauté till the onions are slightly brown. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute.
Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy.
Add in the spice powders and cook for a minute.
Add in the capsicum and the green peas. Green peas is optional. If you want a smoother texture of keema, you can omit the green peas. But we love green peas at home. So I have added the same.
Add in the drained keema.
Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick.
Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste. Finish with a generous sprinkling of coriander leaves and lime juice.
Toasting the bread Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!
Main Ingredients
2 cups soya granules 2 tablespoon peanut oil 1/2 teaspoon cumin seeds 2 cups onions finely chopped 1 tablespoon grated garlic 3/4 tablespoon grated ginger 2 green chillies finely chopped 2 cups tomatoes, finely chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon pav bhaji masala 1 green bell pepper, finely chopped 1/2 cup green peas 1 cup water 1 teaspoon unsalted butter 1/2 teaspoon sugar 2 teaspoon lime juice 2 tablespoon coriander leaves
Pav Prep
1 loaf pav bread Unsalted butter to taste turmeric powder to taste red chilli powder to taste coriander leaves to taste Green chillies to taste
Making the keema
Soak the soya granules in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
Heat oil in a pan and add in the cumin seeds. Add in the finely chopped onions. Sauté till the onions are slightly brown. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute. Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy. Add in the spice powders and cook for a minute. Add in the capsicum and the green peas.
Add in the drained keema. Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick. Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste. Finish with a generous sprinkling of coriander leaves and lime juice.
Toasting the bread
Heat little (about a teaspoon) unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
