Name: Crispy Gochujang Chickpeas
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 jar Queen Chickpeas, drained; 3 tbsp neutral oil; 1 tbsp gochujang paste; 2 tbsp soy sauce or tamari; 1 tbsp runny honey or maple syrup; 2 garlic cloves, crushed; 2 tbsp grated ginger; 2 cucumbers (or radishes) sliced; 1 large garlic clove, crushed; 1 red chilli, finely sliced; 1½tbsp rice vinegar or white wine vinegar; 2 tsp soy sauce or tamari; 1 tbsp sesame seeds, toasted; 1 tbsp sesame oil; 250g cooked white rice, to serve; 2 tbsp sesame seeds, toasted; 3-4 spring onions, sliced; Nori seaweed, crumbled

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Crispy Gochujang Chickpeas

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Crispy Gochujang Chickpeas

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Servings

Cook Time

50 minutes

Author:

Bold Bean Co.

Ingredients

1 jar Queen Chickpeas, drained
3 tbsp neutral oil
1 tbsp gochujang paste
2 tbsp soy sauce or tamari
1 tbsp runny honey or maple syrup
2 garlic cloves, crushed
2 tbsp grated ginger

For the sesame cucumber salad

2 cucumbers (or radishes) sliced
1 large garlic clove, crushed
1 red chilli, finely sliced
1½tbsp rice vinegar or white wine vinegar
2 tsp soy sauce or tamari
1 tbsp sesame seeds, toasted
1 tbsp sesame oil
250g cooked white rice, to serve

For the toppings (optional)

2 tbsp sesame seeds, toasted
3-4 spring onions, sliced
Nori seaweed, crumbled

Directions

Preheat the oven to 200°C.
To make the cucumber salad, begin by trimming the ends of the cucumbers. Then, using a rolling pin, gently smash the cucumbers until they split (this creates a flavour you simply can't achieve from just cutting, and also allows them to better absorb the seasoning), then slice into small chunks and put into a sieve set over a bowl. Sprinkle with a good pinch of salt and toss to coat. Leave to sit to allow some of the cucumber water to release while you're cooking.
Rinse the chickpeas and pat them dry with paper towel, then tip into a baking dish. Toss with two tablespoons of the olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy, tossing halfway through.
Meanwhile, tip the cucumber into a salad bowl, then add the rest of the salad ingredients. Toss to combine and set aside.
Combine the gochujang, soy sauce or tamari, honey or maple syrup, garlic and ginger in a medium-sized saucepan over a medium heat. Bring to a gentle simmer, stirring constantly. Cook for 2-3 minutes until fully combined and smelling fragrant.
Remove the chickpeas from the oven and stir into the saucepan.
Continue to stir until the sauce reduces and thickens slightly; you want it to have a slightly sticky but glossy texture. Remove from the heat and serve with the salad. We like serving this as a rice bowl, loading up each bowl first with rice, then cucumber salad and then chickpeas, before sprinkling over the optional toppings: sesame seeds, sliced spring onions and nori.