Instant Pot Kung Pao Chickpeas | Recipe Cart

Ingredients

• 1 cup dried chickpeas (soaked overnight, 200 grams, or use 2.5 cups cooked chickpeas from can)
• 4 tablespoons soy sauce (60 ml, I used 3 tablespoons regular soy sauce and 1 tablespoon dark soy sauce)
• 1 tablespoon hoisin sauce (15 ml)
• 1 tablespoon rice vinegar
• 1 tablespoon rice wine (mirin) (15 ml)
• 1 teaspoon sriracha (5 ml, or any hot sauce of choice, add more to taste)
• 1 teaspoon toasted sesame oil (5 ml)
• 2 tablespoons brown sugar
• 1 tablespoon oil (15 ml, I used avocado oil)
• 1 inch ginger (finely chopped)
• 4 large garlic cloves (finely chopped)
• 2 whole dried red chilies
• 1 medium yellow onion (chopped)
• 1 cup water (8 oz)
• 1 small red bell pepper (cut in square)
• 1 small green bell pepper (cut in square)
• 2 stalks green onion (chopped)
• 1/4 cup roasted peanuts (unsalted)