2 tablespoons sesame oil
1 pound brussels sprouts, halved
Freshly ground salt and pepper
1 red onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can chickpeas, rinsed and drained
3 garlic cloves, minced
1 teaspoon red pepper flakes
1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
1 tablespoon apple cider vinegar
2 tablespoons gluten free reduced sodium soy sauce
1 teaspoon coconut sugar
½ tablespoon cornstarch (or arrowroot powder or tapioca starch)
1-2 tablespoons peanut butter, for flavor
Chopped peanuts
Red pepper flakes
Green onions


1.First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
2.Next preheat a large skillet or wok over medium-high heat and add in sesame oil. One oil is hot, add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes.
3.Add in red onion and red bell pepper, and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
4.Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two.
5.Serve immediately over quinoa or brown rice. Garnish with chopped peanuts, green onion, cilantro and a pinch of red pepper flakes, if desired. Serves 4.

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