These gochujang chickpeas are a kaleidoscope of sweet, spicy and salty flavors. Plump chickpeas, creamy potatoes and tender zucchini bathe in a vivid, Korean-inspired sauce. I serve it with rice, which sponges up the flavors to deliver an irresistible meal.
The star of this gochujang chickpeas recipe is gochujang, a fermented rice and soybean paste that's an indispensable ingredient in Korean cooking and now in my kitchen.
I was inspired to create it after coming across a recipe for gochujang chicken. I knew it wouldn't be difficult at all to make a fantastic tasting vegan version because the flavorful gochujang does all the heavy lifting. All you have to do is mix the thick paste with soy sauce, vinegar, onions, ginger and garlic, and give it a whirl in the blender. The divine red sauce you end up with is good enough to eat with a spoon. Simmered with chickpeas, potatoes and zucchini it makes a meal that's certifiably addictive.
You can easily make these chickpeas for a weeknight meal because they take under 30 minutes from start to finish. The recipe is nut-free and gluten-free. Some gochujang brands do contain wheat flour, so read labels if you are avoiding gluten. For those who are soy-free, soybeans are an integral ingredient in gochujang but I did find at least one brand online that's soy-free.
I add some gochugaru, a Korean pepper powder used to make kimchi, to the chickpeas for more flavor and depth. You can skip it or use paprika instead.
When I make these gochujang chickpeas for dinner, I always eat them over plain, steamed rice - white or brown. You don't even need to make another vegetable side or salad, and it's a meal you will hunger for long after you've licked every last bit off the spoon.
Recipe card
Gochujang Chickpeas
Ingredients
- 1 medium onion (roughly chopped)
- 6 cloves garlic (roughly chopped)
- 1-inch knob ginger (roughly chopped)
- 2 tbsps gochujang
- 2 tbsps apple cider vinegar
- 2 tbsps maple syrup
- 2 tbsps soy sauce (or tamari if gluten-free)
- 1 tablespoon sesame oil
- 2 medium potatoes (cut in a 1-inch dice. Use waxy potatoes like Yukon gold or red potatoes.)
- 1 medium zucchini (cut in a 1-inch dice)
- 3 cups canned or cooked chickpeas (drained)
- 1 teaspoon gochugaru (optional, or use an equal amount of sweet paprika.)
- Salt to taste
- 2 tablespoons chives (chopped, or spring onions, for garnish)
Instructions
- Place the onions, garlic, ginger, gochujang, apple cider vinegar, maple syrup and soy sauce in a blender.
- Blend into a smooth paste.
- Heat oil in a large pot or Dutch oven. Add the potatoes and saute them until they start to turn a light gold.
- Stir in the blended paste and mix.
- Add the chickpeas, zucchini and 2 cups water to the pot. Mix and bring the chickpeas to a boil.
- Stir in the gochugaru, if using.
- Cover the pot and let the stew cook 10 more minutes or until the zucchini and potatoes are tender. The sauce should be quite thick but if it isn't, mash some of the chickpeas with a ladle, if you like, to thicken it.
- Check salt and turn off heat. Garnish with spring onions or chives.
Notes
- Store the gochujang chickpeas in the fridge for up to five days. Freeze for up to three months. Thaw and reheat on stove until warmed through.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Jay says
Made with sweet potatoes instead of ordinary potatoes as that's what I had in the pantry. Did not have zucchini. But it turned out simply amazing!! Recipe is a keeper, will try with other veggies next time too. Thank you!
Vaishali says
So happy you loved it!
Netty says
Delicious!! I used 2 cans of chickpeas and next time I will use 2 courgettes. I had no gochugaru but used hot paprika instead. Great dish!
Vaishali says
So happy you made it, Netty!
michele martin says
I finished making this dish this morning and I made it exactly as written. I added the 1 tsp. of gochugaru as I like it a lot. It had just the right amount of heat for my taste. I loved the flavors in this dish. It really is delicious! I used the Trader Joe's gochujang and it's really yummy. I definitely will make this again and again. Thanks for another excellent recipe!
Vaishali says
I love the gochugaru too! So happy to hear you made the dish and loved it, Michele. Thanks for letting me know!