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Bowl of gochujang chickpeas.
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5 from 3 votes

Gochujang Chickpeas

These easy gochujang chickpeas are sweet, spicy and salty. Plump chickpeas, creamy potatoes and tender zucchini bathe in a vivid, Korean-inspired sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Korean fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 292kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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)
US Customary - Metric

Instructions

  • Place the onions, garlic, ginger, gochujang, apple cider vinegar, maple syrup and soy sauce in a blender.
    Onions, ginger, garlic, soy sauce, vinegar and maple syrup in blender bowl.
  • Blend into a smooth paste.
    Blended gochujang sauce in blender bowl.
  • Heat oil in a large pot or Dutch oven. Add the potatoes and saute them until they start to turn a light gold.
    Potatoes added to sesame oil in Dutch oven.
  • Stir in the blended paste and mix.
    Blended gochujang sauce paste in potatoes.
  • Add the chickpeas, zucchini and 2 cups water to the pot. Mix and bring the chickpeas to a boil.
    Chickpeas and zucchini added to pot.
  • Stir in the gochugaru, if using.
    Water and gochugaru added to pot.
  • 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.
    Cooked gochujang chickpeas.
  • 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

Serving: 1 serving | Calories: 292kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Potassium: 903mg | Fiber: 9g | Sugar: 10g | Vitamin A: 349IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 3mg