Go Back
–+ servings

Gochujang Basil Chickpeas

This recipe doesn't cook anything, but it leaves you with a ton of flavor. It's a mix of chickpeas, gochujang, coconut milk and fresh herbs, with a touch of syrup and vinegar for acid and sweetness. Make it once and it will be in your repertoire forever.
Prep Time 10 minutes
Cook Time 1 minute
Servings: 2 servings

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp gochujang paste
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1/4 cup fresh parsley, lightly torn
  • 1/4 cup fresh basil , lightly torn
  • 1 small shallot, chopped very finely
  • 2 cloves garlic, minced
  • 2 tbsp coconut milk
  • salt & pepper to taste
  • 1 tbsp sesame seeds, optional, for topping

Instructions 

  1. Drain the chickpeas and rinse them very well. Pat dry and set aside.
  2. In a large bowl, add the gochujang, maple syrup and rice vinegar. Whisk to combine, then add a few cracks of black pepper to taste.
  3. Add the chickpeas to the gochujang mixture and toss to coat them fully.
  4. In another bowl, combine the finely chopped shallot, the garlic cloves, the torn basil and parsley and the coconut milk. Mix until combined and season with salt to taste.
  5. Toss the herbs in with the chickpeas and give a quick stir to evenly distribute everything.
  6. Top with sesame seeds and serve with crusty bread.