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Crispy Gochujang Potatoes & Chickpeas: Easy 30-Minute Recipe

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These crispy gochujang potatoes and chickpeas are a quick, 30-minute meal featuring caramelized baby potatoes and crunchy chickpeas coated in a spicy-sweet Korean chili glaze. Perfect for busy weeknights, this dish is both indulgent and surprisingly wholesome.

Ingredients

Scale
  • 1 ½ pounds (680g) baby potatoes, halved or quartered
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 3 tablespoons gochujang
  • 3 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds, for garnish
  • 2–3 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Parboil the potatoes: Place the halved or quartered baby potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, until just tender when pierced with a fork but not falling apart. Drain and let steam dry for a minute.
  3. Dry the chickpeas: While the potatoes boil, spread the drained and rinsed chickpeas on a clean kitchen towel or paper towels. Pat very dry, removing as much moisture as possible.
  4. Make the gochujang sauce: In a small bowl, whisk together gochujang, 2 tablespoons olive oil, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and minced garlic until smooth.
  5. Season the potatoes: In a medium bowl, toss the parboiled potatoes with the remaining 1 tablespoon olive oil, a pinch of salt, and a few cracks of black pepper.
  6. Arrange on the baking sheet: Spread the potatoes on one half of the prepared baking sheet in a single layer, cut-side down if possible. Spread the dried chickpeas on the other half in a single layer.
  7. Roast for 15 minutes: Place the baking sheet in the preheated oven and roast for 15 minutes, until potatoes start browning on edges and chickpeas look drier and slightly golden.
  8. Add the sauce and toss: Remove the baking sheet from the oven. Drizzle the gochujang sauce over both potatoes and chickpeas. Toss to coat evenly, then spread back into a single layer.
  9. Roast for another 10-12 minutes: Return to the oven and roast until the sauce has caramelized and the potatoes and chickpeas are deeply golden and crispy in spots. Watch closely to prevent burning.
  10. Garnish and serve: Remove from oven and let cool for 2-3 minutes. Sprinkle with sesame seeds and sliced green onions. Serve immediately.

Notes

For best texture, don’t skip parboiling the potatoes and drying the chickpeas thoroughly. Add the gochujang sauce halfway through roasting to prevent burning. Serve immediately for maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a skillet or oven to restore some crunch.

Nutrition

Keywords: gochujang potatoes, crispy chickpeas, 30-minute recipe, Korean chili paste, sheet pan dinner, vegetarian, vegan option, gluten-free option

Find it online: https://emacrave.com/crispy-gochujang-potatoes-and-chickpeas-easy-30-minute-recipe/