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Garbanzos with Gochujang Inspired Sauce and Rice

Name: Garbanzos with Gochujang Inspired Sauce and Rice
Cuisine: Korean
Ingredients: 6 pitted and finely chopped medjool dates; 3 tablespoons water; 2.5 tablespoons apple cider vinegar; 3 teaspoons gochugaru or 1.5 teaspoons cayenne; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 2.5 tablespoons tomato paste; 2 tablespoons tamari or soy sauce; garbanzos (chickpeas)

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Ingredients

6 pitted and finely chopped medjool dates
3 tablespoons water
2.5 tablespoons apple cider vinegar
3 teaspoons gochugaru or 1.5 teaspoons cayenne
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
2.5 tablespoons tomato paste
2 tablespoons tamari or soy sauce
garbanzos (chickpeas)

Preparation

Optionally, soak the dates in hot water for a few minutes for easier blending.
Blend the dates with 3 tablespoons water and 2.5 tablespoons apple cider vinegar until only small chunks remain.
Add 3 teaspoons gochugaru, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 2.5 tablespoons tomato paste, and 2 tablespoons tamari or soy sauce, and blend.
Adjust soy sauce/tamari, vinegar, and spice to taste.
Toss the blended sauce with garbanzos.
Optionally, roast the garbanzos in the oven at 400°F for about 15 minutes beforehand for extra crispiness.

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