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.
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
- Drain the chickpeas and rinse them very well. Pat dry and set aside.
- 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.
- Add the chickpeas to the gochujang mixture and toss to coat them fully.
- 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.
- Toss the herbs in with the chickpeas and give a quick stir to evenly distribute everything.
- Top with sesame seeds and serve with crusty bread.