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Korean Gochujang Chickpeas

Print Recipe

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.