Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Gochujang Chickpeas
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 12 g
- Sugar
- 18 g
- Protein
- 14 g
- Cholesterol
- 10 mg
- Sodium
- 1180 mg
These delicious chickpeas are a spicy twist on classic baked beans and come together in a fraction of the time. The chickpeas are stewed in a savory sauce and get a comforting yet fiery kick from two beloved Korean ingredients: gochujang, the famously hot chili paste, and tangy, umami-packed kimchi. Molasses and brown sugar bring balance and sweetness, and a touch of butter rounds out the flavor. The chickpeas come out melt-in-your-mouth tender with a saucy glaze that’s irresistible. Serve them as a main dish or side with toast for dipping or add them to grain or veggie bowls for heartiness.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 12 g
- Sugar
- 18 g
- Protein
- 14 g
- Cholesterol
- 10 mg
- Sodium
- 1180 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large, high-sided ovenproof skillet or braiser over medium-high heat. Add the carrots, scallion whites, garlic and ginger and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes.
- Whisk the soy sauce, brown sugar, gochujang paste, molasses, tomato paste, Worcestershire and 1/2 cup water together in a medium bowl. Pour the sauce into the skillet and stir to combine with the vegetables. Bring to a simmer, stirring occasionally, and simmer 2 to 3 minutes. Fold in the kimchi, chickpeas and 1/2 teaspoon salt and simmer 2 to 3 minutes longer.
- Transfer the skillet to the oven and bake until the sauce has thickened and darkened slightly, 12 to 15 minutes. Remove from the oven and stir in the butter until melted. Garnish with scallion greens and serve with toasted sourdough if using.
