Kichererbsen mit Gochujang geschmort

Zutaten

• 1/4 cup Gochujang
• 1/4 cup soy sauce
• 6 cloves garlic (minced finely or grated)
• 1/4 cup water
• 3 tablespoons honey (or maple syrup)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cups chickpeas (drained and rinsed)

Zubereitung

1. 1

   In a bowl, mix together the gochujang, soy sauce, garlic, honey, and water. Set aside.

2. 2

   In a large skillet on medium high heat, add in the olive oil. Once it’s heated up, add in the onions and and stir well with a spatula for 3 minutes.

3. 3

   Next, add in the chickpeas and stir to combine before adding in the sauce that was set aside earlier.

4. 4

   Reduce the heat and let everything cook together for up to 10 minutes, stirring every so often. If you’d like softer chickpeas, cook them longer, chickpeas with more of a bite to them, cook them less.

5. 5

   Once done, serve or store in an airtight container for up to 4 days in the fridge.