Kung Pao Chickpea in Crockpot

 INGREDIENTS

• 1/2 red onion , chopped
• 1 red bell pepper , chopped
• 3 cups cooked chickpeas (or two 15 oz. cans, rinsed and drained)
• 1/4 cup tamari(gluten-free soy sauce)
• 2 tablespoons balsamic vinegar (the more syrupy, the better)
• 2 tablespoons maple syrup
• 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon ground ginger (or 2 teaspoons fresh minced ginger)
• 1 teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil
• 3 green onions , chopped
• sesame seeds , for garnish

Instructions

• Cooked white rice , for serving (or cauliflower rice)
• Add the red onion, bell pepper, and chickpeas into the bowl of your slow cooker. 
  
• In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic, 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. If you need to cook it longer due to your schedule, I'd recommend adding 2-4 tablespoons of water to the mixture to help prevent the sauce from over-cooking. (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.) 
  
• Once the cooking is done, give the chickpeas a stir and serve them warm over a bed of white rice (or cauliflower rice) with a sprinkling of green onions and sesame seeds on top. 
  
• Leftovers can be stored in an airtight container in the fridge for up to a week.