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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Mapo Chickpeas
This is an even easier version of vegetarian mapo tofu but replacing tofu with queen chickpeas. This weeknight meal can be done in less than 15 minutes and is the definition of satisfaction: creamy beans, spicy and sweet umami, and delicious on its own or with a bowl of rice.
Ingredients
3 tbsp doubanjiang (this is a fermented chilli bean paste which is available at most Asian supermarkets!)
2 tbsp vegetable oil
4 garlic cloves, grated
½ tsp five spice
1 tsp sugar
1 jar Queen Chickpeas with their bean stock
2 spring onions, roughly chopped
2 tsp chilli oil
Serving SuggestionsRice or noodles
Pak choi
SubstitutionsGoubanjiang - Gochujang or a Thai chilli sauce
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Directions
Heat the veg oil in a pan over a medium-high heat. Stir fry doubanjiang for 2-3 minutes until fragrant and cooked through.
Add the garlic, sugar and five spice and fry for a further minute.
Fold in the chickpeas with their liquid and simmer for a couple minutes to let the sauce thicken slightly.
Serve with rice or steamed greens. Garnish with the spring onion + chilli oil.
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