Today, I’m having a little fun with it, by tossing it with chickpeas for a quick, satisfying twist. It’s simple, flavorful and perfect as a side dish or added to a nourishing bowl.
Korean Gochujang Chickpeas
Servings: 2–3
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1–2 tbsp water (as needed)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
Instructions:
- In a pan over medium heat, add chickpeas with a splash of water. Cook for 3–4 minutes to warm through.
- Add garlic and ginger, stirring for another minute until fragrant (add a little water if needed to prevent sticking).
- Stir in gochujang, soy sauce, maple syrup and rice vinegar. Mix well to coat the chickpeas evenly.
- Let it cook for another 3–5 minutes, stirring occasionally, until the sauce thickens and becomes sticky.
Serve warm and enjoy a dish that’s bold, satisfying and full of flavor, without any heaviness.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
