I’m always looking for easy ways to add more protein to my meals, and these Kung Pao Chickpeas totally fit the bill. Throw a few ingredients into a crock pot, set that baby on low for six hours, and when you come home from work your dinner is practically complete!

The chickpeas are slightly sweet, slightly tangy, with just the hint of spice. To round out the meal, I served them with roasted broccoli and quinoa boiled in vegetable broth (makes the flavor 10x better). This dish also happens to be vegan, and it’s gluten-free too if you swap the soy sauce for tamari. If you want to get creative, the chickpeas would be fabulous in Asian-inspired tacos, or even on a pizza! Prepare to be wowed.

INGREDIENTS

• 2 - 15 oz. cans of chickpeas, drained and rinsed

• 1 small red onion, diced

• 1 red bell pepper, diced

• 1-2 serrano peppers, minced

• 1/3 c. low-sodium soy sauce (can substitute tamari or coconut aminos)

• 2 T. balsamic vinegar

• 2 T. maple syrup

• 1 T. garlic powder

• 1 T. ginger powder

• 1 t. red pepper flakes

• 1.5 cups vegetable broth

• 2 T. hoisin

• 1 t. sesame oil

• 2 heads broccoli, cut info florets

• 1 c. uncooked quinoa

• 2 c. vegetable broth

• Olive oil

• Salt & pepper

• Optional: green onions & sesame seeds, to garnish

STEPS

1) Add the red onion, red bell peppers, serrano peppers and chickpeas to a slow cooker (use a slow cooker bag for easy clean-up!).

2) Whisk together the soy sauce, hoisin, vegetable broth, balsamic vinegar, maple syrup, garlic powder, ginger powder, red pepper flakes and sesame oil. Pour the sauce over the chickpea mixture and stir well.

3) Cook on low for six hours, stirring occasionally if possible.

4) Once the chickpeas have about 45 minutes left, preheat the oven to 400 degrees. Place the broccoli florets onto a pan and drizzle with a bit of olive oil. Season with salt and pepper and toss well to coat. Roast for 15 minutes, toss, then roast for another 20 minutes.

5) Add the quinoa and vegetable broth to a pot and bring to a boil. Once boiling, cover and reduce heat to low. You’ll know the quinoa is done when all the liquid has evaporated and the quinoa has turned into little spirals.

6) Assemble the bowls—I went with equal parts quinoa, broccoli and chickpeas. Get ready to dig in!