Name: Gochujang Braised Chickpeas
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4 servings
Ingredients: 1/4 cup Gochujang (고추장); 1/4 cup soy sauce; 6 cloves garlic (minced finely or grated); 1/4 cup water; 3 tbsp honey (or maple syrup to make it vegan); 1 tbsp olive oil; 1 onion (diced); 2 cups chickpeas (drained and rinsed)

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This super easy Gochujang Braised Chickpeas makes for a spicy and delicious meal! Make a batch for your next meal prep!

Gochujang Braised Chickpeas Meal Prep

If you’ve ever had Korean Fried Chicken, you might recognize the flavour of this Gochujang Braised Chickpea recipe from it. The sauce has quite the spicy kick to it but with a hint of sweetness to offset it.

To make this Gochujang Braised Chickpeas Meal Prep, you’ll need Gochujang (고추장), aka hot pepper paste. It might be labelled as red pepper paste as well due to translations of the labels. This fermented paste adds a delicious spiciness and sweetness (spiciness/sweetness levels vary between brands) to the dish that it’s added to. You can find this online on Amazon or at your local Korean supermarket. In Toronto, I go to Galleria.

To make this chickpea recipe, I’d highly recommend you get some gochujang as the taste is just not the same with a regular hot sauce. Gochujang has an earthy sweetness to it while still maintaining quite a bit of heat. If you head to a Korean grocery store, you will literally see shelves of gochujang at the store. They come in single use packets if you want to just give it a try and they also come in 2lb tubs!

Ingredients for This Gochujang Braised Chickpea

Gochujang (고추장)
soy sauce
garlic
water
honey
olive oil
onion
chickpeas

Optional to serve with:

rice
vegetables of choice (I used quick pickled carrots and cabbage)
Boston lettuce to make it into a lettuce cup

How To Make This Korean Inspired Chickpea Recipe

In a bowl, mix together the gochujang, soy sauce, garlic, honey, and water. Set aside.

In a large skillet on medium high heat, add in the olive oil. Once it’s heated up, add in the onions and and stir well with a spatula for 3 minutes.

Next, add in the chickpeas and stir to combine before adding in the sauce that was set aside earlier.

Reduce the heat and let everything cook together for up to 10 minutes, stirring every so often. If you’d like softer chickpeas, cook them longer, chickpeas with more of a bite to them, cook them less.

Once done, serve or store in an airtight container for up to 4 days in the fridge.

Tips and Notes on Making This Chickpea Recipe

I recommend making chickpeas from scratch compared to canned chickpeas as they have a better texture to them. However, if you prefer to use canned chickpeas, make sure to drain and rinse first!
If you find this too spicy, add more honey to the sauce to cut some of the heat.
I use a silicone cupcake mold that I got from Amazon to keep my pickled vegetables separate from my rice and chickpea – this way I can easily remove it when reheating as a meal prep.
From my understanding, gochujang is vegan – if you want to make this recipe completely vegan, you can substitute the honey for maple syrup.

Got Extra Gochujang? Here are more recipes to use it up!

Gochujang Braised Chickpeas

This super easy Gochujang Braised Chickpeas makes for a spicy and delicious meal! Make a batch for your next meal prep!

Print Rate

Prep Time: 10 mins

Cook Time: 13 mins

Total Time: 23 mins

Servings: servings

Ingredients

1/4 cup Gochujang 고추장
1/4 cup soy sauce
6 cloves garlic minced finely or grated
1/4 cup water
3 tbsp honey or maple syrup to make it vegan
1 tbsp olive oil
1 onion diced
2 cups chickpeas drained and rinsed

Instructions

In a bowl, mix together the gochujang, soy sauce, garlic, honey, and water. Set aside.
In a large skillet on medium high heat, add in the olive oil. Once it’s heated up, add in the onions and and stir well with a spatula for 3 minutes.
Next, add in the chickpeas and stir to combine before adding in the sauce that was set aside earlier.
Reduce the heat and let everything cook together for up to 10 minutes, stirring every so often. If you’d like softer chickpeas, cook them longer, chickpeas with more of a bite to them, cook them less.
Once done, serve or store in an airtight container for up to 4 days in the fridge.

Tried this recipe?Did you make this recipe? I'm always so happy to know about it! I'd love to see how it turned out! Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition

Authour: Carmy

Course: Main Course

Cuisine: Asian

RESOURCES AND TIPS FOR MEAL PREPPING

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