Gochujang-glazed baked chickpeas
Ingredients
Metric
Imperial
For the chickpeas
- 250g of dried chickpeas
- 1 tbsp of sesame oil
- 2 garlic cloves, minced
- 2 tbsp of gochujang
- 2 tbsp of honey
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
For serving
- 1 tsp sesame seeds
- 1 spring onion, sliced thinly
- 4 slices of sourdough, toasted
Method
Soak the chickpeas in plenty of salted water overnight, or for at least 8 hours
- 250g of dried chickpeas
Drain and rinse the chickpeas. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender
Drain the chickpeas, and pat dry with paper towels or clean tea towels
After about 30 minutes, preheat the oven to 180°C
Warm the sesame oil in a pan over a medium heat, then the garlic, gochujang, honey, soy sauce and rice vinegar. Stir to combine, then bring to a simmer and cook for a minute or so
- 1 tbsp of sesame oil
- 2 garlic cloves, minced
- 2 tbsp of gochujang
- 2 tbsp of honey
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
Mix the chickpeas with the glaze, then spread the glazed chickpeas on a baking tray. Bake for 20 minutes, stirring occasionally
Sprinkle with sesame seeds and spring onions before serving over toasted sourdough
- 1 tsp sesame seeds
- 1 spring onion, sliced thinly
- 4 slices of sourdough, toasted
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