Kung pao chickpeas - Legacy of Taste

Ingredients

• 2 tbsp reduced-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 lime, juiced and zested
• 1 tbsp agave or honey
• 1 tbsp organic coconut oil, melted
• arrowroot powder or cornstarch
• 2 tbsp organic coconut oil
• 1 14.5-ounce can chickpeas, drained and rinsed
• 1 cup all-natural kung pao sauce bottled or homemade
• 2-3 garlic cloves, minced
• 1 inch knob of fresh ginger, grated
• Half tsp chili flakes or crushed red pepper
• 1 small bunch green onions, thinly sliced
• 1-2 spicy red jalapeños or Thai chili peppers
• Cashews, for garnish (optional)
• Steamed white rice, for serving