Spicy Korean Chickpeas with Onions and Mushrooms
Ingredients
- 2 cups cooked chickpeas
- 1/2 small red onion, chopped
- 1/2 cup sliced mushrooms
- 2 tsp gochujang*
- 1 tsp gochugaru*
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tsp soy sauce
- 2 tsp minced garlic
- 3 scallions, roughly chopped
Sauce
- 2 spoonfuls of tahini
- 2 tsp apple cider vinegar
- 1 tsp garlic chili sauce
- 1 tbsp water
Preparation
In a pan, add mushrooms and onions. Allow to cook and brown until onions soften.
Add in garlic and gochugaru. Allow to cook for 2-3 minutes, stirring consistently until fragrant, ensuring the spice does not burn.
Add in chickpeas, gochujang, maple syrup, soy sauce, and rice vinegar. Stir to fully combine and add in scallions.
Allow to cook until the mixture absorbs most of the liquid. Serve as desired, for example, with red rice and bok choy.
Sauce
Mix together 2 spoonfuls of tahini, 2 tsp apple cider vinegar, 1 tsp garlic chili sauce, and 1 tbsp water to make the sauce.
Tips
If gochujang and gochugaru are unavailable, substitute gochujang with Sriracha and gochugaru with a pinch of cayenne pepper for similar heat.
