Kung pao chickpeas from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 254) by Joanne Chang and Karen Akunowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on November 05, 2025

    I feel like this made 6 entree-sized portions. It was a lot of vegetables!

  • korkyporky on February 10, 2025

    So good and so easy. Good for a cheap meal that replicates the flavors of takeout.

  • kari500 on August 18, 2021

    I didn’t like the cornstarch in this, and just couldn’t get past it. I did appreciate stockholm’s suggestion to add Szechuan chilies, which I did and liked. L loved this, and good thing since there is a lot left. Just seemed gloopy to me, and I love chickpeas and vegetables.

  • stockholm28 on March 20, 2021

    This recipe is in the ”sides” section, but I found this a very satisfying main dish. This will definitely be repeated. The dish didn’t exactly mimic Kung Pao chicken; it doesn’t have Szechuan peppercorns and I might try adding some next time. I started with 1 cup dried chickpeas which I soaked overnight and cooked the day before. As a result, I had slightly more than the equivalent of a 15 oz can. I omitted the water chestnuts and subbed yellow onion for red onion. I used Tien Tsin dried chilis from which I removed most of the seeds.

  • jenburkholder on August 14, 2020

    These are great - easy, inexpensive and taste like cheap takeout in the best way. Made an excellent week of work lunches together with some brown rice.

  • anya_sf on July 18, 2018

    My husband was skeptical about this vegan version, but we both really enjoyed it. I substituted a zucchini for the celery. This dish was quick and easy to prepare. Will make again.

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