1. Add tamari, white wine (if using), balsamic vinegar, maple syrup, garlic, ginger (if using) and red pepper flakes to electric pressure cooker and whisk together.
2. Add chickpeas, bell peppers, and onion and mix until combined.
3. Set electric pressure cooker to Slow Cook function and cook 3 hours on high or 6 hours on low.
4. Stir and serve over a bed of rice and top with peanuts.

Notes: This recipe can also be made on the stovetop. In a small bowl, mix tamari, balsamic vinegar and maple syrup and reserve. Using a nonstick high-sided pan, sauté onion and garlic then add white wine to deglaze it. Add bell pepper and cook until softened. Add chickpeas and cook for 5 minutes. Add reserved tamari mix, ginger, and red pepper flakes, stir for 2-3 minutes, and serve on brown rice.