Name: Tomato + Gochujang Cream Chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 500g cherry tomatoes; 2 tablespoons olive oil; 30 g unsalted butter, or vegan alternative; 1 clove garlic, minced; 1 heaped tablespoon of tomato puree; 2-3 tablespoons gochujang, depending on your spice preference; 180 ml double cream, or vegan alternative; 1 jar of Queen Chickpeas - with their bean stock; 1 tsp honey or maple syrup (optional); 20g parmesan, grated - or vegan alternative; Sesame seeds, to garnish (optional); Greens such as pak choi, roasted kale, or tenderstem broccoli; Rice; Double cream - 2 tbsp greek yogurt, creme fraiche or or vegan alternative

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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

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Rated 5.0 stars by 1 users

Tomato + Gochujang Cream Chickpeas

Level up your tomato and marscapone pasta with our tomato and Gochujang creamy chickpeas!

Packed with unique and rich fiery flavour, gochujang is a Korean spice paste you need to get your hands on.

It's a little on the rich side, so sub the cream for yogurt or creme fraiche for something a little lighter. We also recommend pairing with some fresh lemony greens.

Check out our Top 10 Chickpea recipes if you love this one!

Feeds: 3

Takes: 30 minutes

Ingredients

500g cherry tomatoes
2 tablespoons olive oil
30 g unsalted butter, or vegan alternative
1 clove garlic, minced
1 heaped tablespoon of tomato puree
2-3 tablespoons gochujang, depending on your spice preference
180 ml double cream, or vegan alternative
1 jar of Queen Chickpeas - with their bean stock
1 tsp honey or maple syrup (optional)
20g parmesan, grated - or vegan alternative
Sesame seeds, to garnish (optional)

Serving Suggestions

Greens such as pak choi, roasted kale, or tenderstem broccoli
Rice

Substitutions

Double cream - 2 tbsp greek yogurt, creme fraiche or or vegan alternative

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Preheat the oven to 200C. Tumble the cherry tomatoes into a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until they soften and begin to burst.
step 2
While the tomatoes are roasting, prepare the sauce. In a large saucepan, melt the butter over a medium heat and add the crushed garlic. Cook for 1 minute, stirring frequently, until fragrant. Add the tomato puree and gochujang to the pot. Increase the heat to medium-high and cook the mixture for 3-5 minutes, stirring frequently, until the tomato paste and gochujang caramelise. Reduce the heat if they begin to burn.
step 3
Add the cream and chickpeas with their bean stock and bring the sauce to a simmer. Continue simmering, stirring frequently, until the sauce begins to thicken and the tomato paste and gochujang are fully dissolved, 3 to 4 minutes. Reduce the heat to medium-low and stir in the parmesan and lots of black pepper. Season to taste and add a drizzle of honey if desired.
step 4
Once the sauce has thickened slightly, tip in the tomatoes and stir to combine. Plate up with your greens of choice for freshness (we like the crunch of roasted kale) and finish with a sprinkle of sesame seeds.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas