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Creamy Gochujang Chickpeas with Coconut Milk (30 Minute Recipe)

Spice up tonight’s dinner with these spicy, creamy, and comforting Gochujang Chickpeas! This bold yet easy one-pan meal simmers plump chickpeas in a velvety gochujang sauce in just 30 minutes. Vegan, Gluten-Free Option.
Course Main
Cuisine Asian, Korean
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 457kcal
Author Caitlin Shoemaker

Ingredients

  • 1 tablespoon coconut oil or avocado oil
  • 3 green onions sliced; white and light green parts separated from the dark green parts
  • 3-5 cloves garlic minced
  • 1 tablespoon minced fresh ginger peeled and grated or finely chopped (about 1” fresh ginger)
  • 1 tablespoon tomato paste
  • 2 tablespoons gochujang
  • 1 13.5 ounce can full-fat coconut milk
  • 1 teaspoon cane sugar
  • 1/2 -1 teaspoon gochugaru optional; or sub ½ teaspoon red pepper flakes
  • 2 15.5 ounce cans chickpeas drained and rinsed well
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds for serving (optional)
  • Cooked white rice for serving (optional)
US Customary - Metric

Instructions

  • Aromatics: Warm the oil in a large salute pan or braiser over medium heat. Add white and light green portions of the green onion, garlic, and ginger; saute for 60 to 90 seconds, stirring frequently. Add the tomato paste and gochujang; mix well and sauté for an additional 1 to 2 minutes, until the pastes begin to stick to the bottom of the pan.
  • Make the Sauce: Add the coconut milk, sugar, and gochugaru (if using) to the pan and whisk well, until the tomato paste and gochujang have dissolved into coconut milk to form a sauce.
  • Simmer: Carefully add the chickpeas to the sauce and mix well. Bring the mixture to a simmer over high heat. Reduce heat to medium-low and maintain the simmer, stirring occasionally, for 12 to 15 minutes, or until the sauce has thickened to your liking. Stir in toasted sesame oil at end of cooking
  • Serve & Store: Turn the heat off and stir in the toasted sesame oil. Serve the hot gochujang chickpeas over cooked rice (or as desired) and top with the reserved dark green portions of the green onion, gochugaru, and toasted sesame seeds

Notes

  • No-Chop Recipe: Blitz the green onions, garlic, and ginger together in a food processor.

Nutrition

Calories: 457kcal | Carbohydrates: 43g | Protein: 14g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 65mg | Potassium: 695mg | Fiber: 10g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 7mg