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One Pot Smoky Gochujang Chickpeas
Gochujang usually stars in Korean cooking, but here I’ve paired it with chickpeas and tomatoes for a cosy, rich dish that feels both familiar and new.
Ingredients
Ingredients
- olive oil
- echalion shallot, peeled + finely chopped
- garlic cloves, peeled + finely chopped
- jar of chickpeas, see tips
- tin of chopped tomatoes
- dark soy sauce
- smoked paprika
- gochujang paste
- vegetable stock cube
- salt + pepper
- crusty bread, toasted
For the yoghurt dressing:
- plant-based yoghurt, we use Greek-style
- lemon, juice only
- garlic clove, peeled + grated
- fresh parsley, chopped
Method
- 1
Heat a drizzle of oil in a large frying pan or casserole pot on medium heat. Add the shallot and garlic, then fry for 5 minutes until softened.
- 2
Tip in the jar of chickpeas, including the liquid. Add the chopped tomatoes, then fill a third of the tin with water, swirl to catch any leftover juices, and pour into the pan. Stir in the soy sauce, smoked paprika, and gochujang.
- 3
Crumble in the stock cube, season with pinches of salt and pepper, and leave to simmer for 10-15 minutes, or until the sauce has thickened.
- 4
Meanwhile, make the yoghurt dressing: in a small bowl, combine the yoghurt, lemon juice, garlic, most of the parsley, and a little salt and pepper. Stir until smooth.
- 5
Serve the chickpeas in bowls, topped with dollops of yoghurt and a sprinkle of the remaining parsley. Enjoy with crusty bread on the side. Yum.
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Community reviews
Rated 5 out of 5 from 3 reviews
- Katie
“So yummy! Tasted really nourishing and loved the yoghurt sauce. We served with rice.”
- Give a spicy kick
“Absolutely loved this and the spicy kick it give you. I've made it now a couple of times, batch cooking for week day nights. Goes great with baked sweet potato😋”
- Jasmine
“love!”