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Flavorful Gochujang Potatoes and Chickpeas

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A quick and easy spicy vegetarian dish featuring crispy roasted potatoes and tender chickpeas coated in a flavorful gochujang sauce with a balance of heat and sweetness.

Ingredients

Scale
  • 1.5 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 1 (15-ounce) can chickpeas, drained and rinsed (or about 1.5 cups cooked chickpeas)
  • 3 tablespoons gochujang paste (adjust to taste)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or apple cider vinegar
  • Salt and pepper to taste
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 stalks green onions, thinly sliced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut potatoes into roughly 1-inch chunks. Pat dry with a kitchen towel.
  3. In a large bowl, combine potatoes and chickpeas. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  4. Spread the potatoes and chickpeas in a single layer on a rimmed baking sheet, avoiding overcrowding.
  5. Roast for 20 minutes, flipping halfway through, until golden and tender.
  6. While roasting, whisk together gochujang paste, minced garlic, grated ginger, honey or maple syrup, soy sauce, sesame oil, and rice vinegar in a medium bowl. Adjust sweetness and heat to taste.
  7. Remove baking sheet from oven and pour the gochujang sauce evenly over the potatoes and chickpeas. Toss gently to coat without breaking the potatoes.
  8. Return to oven and roast for another 10-15 minutes until the sauce thickens and caramelizes slightly.
  9. Remove from oven and sprinkle with toasted sesame seeds and sliced green onions.
  10. Serve warm immediately or store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Pat potatoes dry to ensure crispiness. Avoid overcrowding the baking sheet to prevent soggy potatoes. Adjust gochujang and honey to control spice and sweetness. Toss gently after adding sauce to avoid breaking potatoes. For extra crispiness, broil 1-2 minutes watching closely. Use parchment paper on baking sheet for easier cleanup.

Nutrition

Keywords: gochujang, potatoes, chickpeas, spicy, vegetarian, Korean, easy, weeknight meal, roasted potatoes

Find it online: https://emacrave.com/flavorful-gochujang-potatoes-and-chickpeas-recipe-easy-spicy-meals/