Kung Pao Chickpeas

Ingredients
2-14.5 oz. cans chickpeas
1 bell pepper, chopped
4 ribs celery, chopped
3 carrots, chopped
1-8 oz. can water chestnuts
1 bunch of scallions, sliced on a diagonal
1 c. dry roasted, unsalted peanuts
5 dehydrated red chilies,whole

For the marinade:
1/4 c. soy sauce
1/4 c. rice wine vinegar
1 lime, juiced and zested
1 tbsp. agave or sugar
2 tbsp. coconut oil (liquified)
2 tbsp. cornstarch

For the sauce: 
1/3 c. soy sauce
1/3 c. rice vinegar
1 tbsp. agave or sugar
1/4 c. hoisin sauce
1/4 c. peanut oil
1 tsp. garlic, minced
2 tsp. ginger, minced

Directions
Combine all marinade ingredients and pour over chickpeas. Allow to marinate for at least 30 minutes. On high heat, with little peanut or coconut oil, stir fry chickpeas and whole red chilies in a large pan or wok. The chickpeas will start out with a lot of liquid and eventually cook down and begin to caramelize. Once caramelized and a little thicker, add red peppers, water chestnuts, and peanuts.

Meanwhile, stir fry carrots and celery on high heat. Once slightly softened (and a touch brown in spots), add to chickpea mixture. Continue to simmer on low for a few more minutes. You may want to add a touch more cornstarch (mixed with a little of the liquid) to thicken further. At the last minute, stir in 3/4 of your scallions.

Serve over rice and garnish with scallions and peanuts. Serves 4.