Ginger-Gochujang Chickpeas and Greens
Serves 410 mins prep20 mins cook
Sweet, spicy, and deeply flavorful. These ginger-gochujang chickpeas and greens are a meal you'll want every week (or maybe every day).
0 servings
What you need
oz sesame seed
cup water
tbsp brown sugar
tsp salt
tsp kosher salt
clove garlic clove
tbsp gochujang
tbsp gochugaru
tbsp sesame oil
tsp cooking oil
can chickpea
tsp ground ginger
Instructions
Prepare the sauce: 1 Combine 2 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons brown sugar, 1 tablespoon sesame oil, ¼ cup water, and 1 teaspoon kosher salt in a glass mixing bowl and whisk until smooth. Taste and adjust the seasoning to your preference. Sauté the onion and garlic: 3 Heat 2 teaspoons neutral oil and 1 teaspoon sesame oil in a wide pot over medium heat. Once hot, add the sliced onion and sauté for 5 to 7 minutes until it begins to soften. Add the garlic and sauté for 1 minute until fragrant. Simmer the chickpeas: 5 Add the drained chickpeas, minced ginger, the prepared gochujang sauce, and 1½ cups water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 30 minutes. Taste and season with salt if needed. Cook the greens: 7 Add the chopped baby bok choy to the pot and simmer for 5 minutes until bright green and just wilted. Taste and season once more before turning off the heat. To serve: 9 Ladle the chickpeas and greens over cooked rice and finish with sesame seeds and a pinch of gochugaru if desired. Enjoy!View original recipe
