Vegetarian Kung Pao Chickpeas
- 2 oz chickpeas, drained and rinsed
- 1 T cornstarch
- 1 T agave
- 1 lime zest
- 2 T soy sauce
- 1 T rice wine vinegar
- In a bowl, combine all ingredients and let marinate for 30 minutes. Add chickpeas to pressure cooker.
- Close and lock the lid, set to cook on "beans", adjust for 10 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and serve with favorite stir-fry or over rice.