Kung Pao Chick Peas

Ingredients

• 1 16 oz. can chick peas, washed and drained
• ½ cup red bell pepper, diced
• ½ cup celery, diced
• ¼ onions, diced
• 1 Tbsp. ginger, grated
• 1 Tbsp. garlic, grated
• ½ cup roasted peanuts (optional)
• 1 tsp crushed red pepper
• 1 tsp olive oil
• ½ cup vegetable broth/water
• FOR THE SAUCE:
  • 2 Tbsps. soy sauce/tamari
  • 1 Tbsp. Balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tsp olive/sesame oil
  • 2 tsps. corn starch

Directions

1. Sauté the onions, ginger, and garlic for about a minute until the onions are soft. Add red bell peppers, celery, red pepper flakes, chick peas and vegetable broth/water and cook for about 3 minutes.
2. Whisk all the ingredients for the sauce till there are no lumps and pour it over the vegetable mixture. Heat till the sauce thickens and mix well.
3. Top with roasted peanuts (optional). Serve by itself or over rice.