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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

Home / Recipes
bean-recipe-mapo-chickpeas-boldbeanco
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Rated 5.0 by 4 users.

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.

Kenji (@kenjcooks) Kenji (@kenjcooks)
Feeds: 3
Takes: 10 minutes
Ve V G

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 Suggestions

Rice or noodles

Pak choi

 Substitutions

Goubanjiang - Gochujang or a Thai chilli sauce

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Heat the veg oil in a pan over a medium-high heat. Stir fry doubanjiang for 2-3 minutes until fragrant and cooked through.

2

Add the garlic, sugar and five spice and fry for a further minute.

3

Fold in the chickpeas with their liquid and simmer for a couple minutes to let the sauce thicken slightly.

4

Serve with rice or steamed greens. Garnish with the spring onion + chilli oil.

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