Ginger-Gochujang Chickpeas and Greens
Sweet, spicy, and deeply flavorful. These ginger-gochujang chickpeas and greens are a meal you'll want every week (or maybe every day).
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Servings: 4
Calories: 466kcal
Equipment
Ingredients
Gochujang sauce:
- 2 tablespoons gochujang
- 2 tablespoons gochugaru plus more for serving
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- ¼ cup water
- 1 teaspoon kosher salt plus more to taste
Chickpeas and greens:
- 2 teaspoons neutral oil
- 1 teaspoon sesame oil
- 1 yellow onion peeled, halved, and thinly sliced into half-moons
- 4 cloves garlic peeled and minced
- 2 (15-ounce) cans chickpeas drained
- 2 teaspoons minced ginger
- 1½ cups water
- 8 ounces baby bok choy roughly chopped; or use 4 ounces baby spinach
- Salt to taste
For serving:
Instructions
Prepare the sauce:
- 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:
- 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:
- 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:
- 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:
- Ladle the chickpeas and greens over cooked rice and finish with sesame seeds and a pinch of gochugaru if desired. Enjoy!
Nutrition
Calories: 466kcal | Carbohydrates: 77g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 1286mg | Fiber: 12g | Sugar: 9g