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.