Recipe: Crispy gochujang chickpeas

These Korean-inspired chickpeas are a great mid-week dinner

 

Feeds 2 as a main with salad and rice

 

Takes 50 minutes

 

Ingredients

• 700g jar chickpeas, or 2 × 400g cans chickpeas, drained
• 3tbs neutral oil
• 1tbs gochujang paste
• 2tbs soy sauce or tamari
• 1tbs runny honey or maple syrup
• 2 garlic cloves, crushed
• 2tbs grated ginger
• Sea salt and freshly ground black pepper

 

For the sesame cucumber salad

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

 

For the toppings (optional)

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

 

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.

 

From Bold Beans: Recipes to Get Your Pulse Racing by Amelia Christie-Miller (Kyle Books, £22)