Name: Mapo Chickpeas
Cook time: 10 min
Total time: 10 min
Yield: 3
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; Rice or noodles; Pak choi; Goubanjiang - Gochujang or a Thai chilli sauce

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Kenji (@kenjcooks)

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.

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Mapo Chickpeas

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Servings

Cook Time

10 minutes

Author:

Kenji Morimoto

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

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.

Queen Chickpeas 700g

£27.00

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Queen Chickpeas 700g

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Mapo Chickpeas

Mapo Chickpeas

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Servings

Cook Time

Author:

Ingredients

Serving Suggestions

Substitutions

Directions