Gochujang Chickpeas
with carrots / snow peas / rice
Sweet and spicy gochujang makes a unique stand-in for curry paste in this flavorful weeknight stir fry. Combined with coconut milk, it creates a rich, velvety sauce for chickpeas and crisp vegetables.
Smarts: Gochujang is a Korean condiment that can be found as a sauce or paste. It can be quite spicy, so taste yours and add it in small amounts until you reach your desired spice level.
Ingredients
- Rice, uncooked white or brown - 2 cups
- Garlic - 2 cloves , chopped
- Ginger - 1 Tbsp , chopped
- Carrots - 8 oz , chopped
- Snow peas - 8 oz , chopped
- Coconut milk - 1/2 cup
- Soy sauce, low-sodium - 2 Tbsp
- Brown sugar - 1 Tbsp
- Lime juice - 1 tsp
- Gochujang - 1 to 2 Tbsp (use more or less, depending on your spice preference; sub red curry paste)
- Green onions - 2 stalks , chopped; white and green parts separate
- Limes - 1/2 , wedges
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
Prep
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Rice (This makes enough for 2 nights) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Garlic / Ginger / Carrots / Snow peas - Prep as directed. Store garlic and ginger together in one container. Store carrots and snow peas separately. (Can be done up to 5 days ahead)
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Make sauce - Whisk together coconut milk, soy sauce, brown sugar, and lime juice. Begin whisking in gochujang in small increments until the sauce is as spicy as you like it.
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Green onions / Limes - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat a wok or large skillet with cooking oil over medium-high heat. Add carrots and white parts of green onions to heated oil. Stir-fry for 2 to 3 minutes to get them started cooking. Add garlic and ginger and stir-fry 1 to 2 minutes more.
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Fold in chickpeas and snow peas. Toss everything together until well combined.
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Lower heat to medium and pour sauce over everything. Bring to a simmer and continue cooking until everything is heated through and vegetables are crisp-tender. Fold in green parts of green onions.
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If rice was made ahead of time, reheat it in the microwave (remember to reserve half for Wednesday.)
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Serve chickpeas and vegetables over rice with lime wedges to squeeze over top. Enjoy!
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