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Kung Pao Brocoli and Chickpeas

Prep Time15 mins
3 hrs
Course: Main Course
Keyword: crockpot, slow cooker


  • 1/2 yellow onion chopped
  • 3 heads brocoli cut into crowns
  • 1/3 small to medium cabbage chopped
  • 1 organic red bell pepper chopped
  • 1/4 cup water
  • 4 cups cooked chickpeas or three 15 oz. cans, rinsed and drained
  • 3/4 cup tamari or liquid aminos gluten-free soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 5 garlic cloves minced
  • 1 teaspoon ground ginger or 2 teaspoons fresh minced ginger
  • 1 teaspoon red pepper flakes
  • 1/4 cup toasted sesame oil
  • 3 green onions chopped for garnish
  • Sesame seeds for garnish
  • Cooked brown or wild rice for serving


  • Add the onion, garlic, bell pepper, water, and chickpeas into the bowl of your slow cooker.
  • In a small bowl, whisk together the tamari, vinegar, maple syrup, ginger, red pepper flakes, and sesame oil. Pour the sauce into the slow cooker and stir well.
  • Cover the slow cooker and set it to cook for 3 hours on high heat, or 6 hours on low heat. *see notes
  • After two hours cooking (or 5 hours) add the brocoli and cabbage and cover and cook for another hour.
  • Once the cooking is done, give the chickpeas and vegetables a good stir.
  • Serve the chickpeas and brocoli over a bed of brown or wild rice (or cauliflower rice) and add the green onions and sesame seeds on top.
  • Leftovers can be stored in a container in the fridge for up to a week.


Notes: If you have a super-nice slow cooker, it might also give you the option to have the cooker start cooking later in the day on a timer.