Korean Gochujang Chickpeas
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.
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