A delicious ‘set it and forget it’ dinner recipe for the slow cooker or electric pressure cooker.
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.