A long time ago I used to love Kung Pao chicken. I thought it would be fun to recreate the recipe with chickpeas and it turned out great. And to be honest, I started marinading these on Monday and didn’t get around to making them until yesterday at lunch. One I forgot about them in the snowstorm/delayed school -kids being home throwing my schedule off -period. Then Tuesday was a repeat of Monday with the weather/delay etc. Then I jinxed myself Tuesday night (after I couldn’t get to my daughter’s swim meet due to a conflicting doc appt.) that everything would resume to a normal state on Wednesday. Yeah. NO! I was awakened yesterday by my youngest who had a raging fever and in conclusion (and withholding all the nastiness) the flu. Once on Tamiflu, and my oldest off to school with laryngitis, I got to address these babies marinating in the back of my fridge.
Despite everything else in my week not going as planned, it turned out that marinading these for 3 days was the best thing. The chickpeas absorbed fantastic flavor and I have to admit, once I sat down with a bowl of them… they were the best thing I had in days. It made two nice servings for a main vegan course or would easily be a side dish for 4-5 people. This dish turned out so good.
— Knead to Cook