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Sweet, spicy, and deeply flavorful. These ginger-gochujang chickpeas and greens are a meal you’ll want every week (or maybe every day).

The perfect quick, flavorful meal that’s even better the next day.

These sweet and spicy chickpeas are my go-to for a quick meal when I want big flavor without big effort. Taking cues from tteokbokki, chickpeas and greens are bathed in a sweet and spicy gochujang sauce that uses plenty of gochujang and gochugaru for a sauce that delivers a nice kick.

What you need

Gochujang sauce: You’ll need gochujang, gochugaru, sesame oil, and brown sugar. I prefer the hot variety of gochujang, but you can also opt for mild or medium to lessen the spiciness.
Aromatics: You’ll need a sliced onion, minced garlic, and minced ginger.
Protein: I use canned chickpeas, but you can also make this with a block of cubed firm tofu.
Greens: I finish the chickpeas and greens with chopped baby bok choy, but try it with chopped spinach or chopped curly kale.

How to make it

Step 1: Make the sauce by combining the gochujang, gochugaru, sesame oil, brown sugar, and a bit of water together into a glass measuring cup and whisking until smooth.
Step 2: Sauté the onion until soft, and then add the garlic. Add the chickpeas and the ginger and season lightly with salt. Pour the sauce on top and add a bit of extra water to the pot. Bring to a boil and then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasonings to your preference.
Step 3: Add the greens and simmer until bright green and just wilted. Turn off the heat.
Step 4: Serve it up! Pile the chickpeas and greens over rice and serve with sesame seeds and more gochugaru on top.

Ginger-Gochujang Chickpeas and Greens

Sweet, spicy, and deeply flavorful. These ginger-gochujang chickpeas and greens are a meal you'll want every week (or maybe every day).

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Prep Time: 10

Cook Time: 20

Inactive time: 30

Servings:

Calories: 467kcal

Equipment

Wide pot

Ingredients

Gochujang sauce:

2 tablespoons gochujang
2 tablespoons gochugaru (plus more for serving)
2 tablespoons brown sugar
1 tablespoon sesame oil
¼ cup water
1 teaspoon kosher salt (plus more to taste)

Chickpeas and greens:

2 teaspoons neutral oil
1 teaspoon sesame oil
1 yellow onion (peeled, halved, and thinly sliced into half-moons)
4 cloves garlic (peeled and minced)
2 (15-ounce) cans chickpeas (drained)
2 teaspoons minced ginger
1½ cups water
8 ounces baby bok choy (roughly chopped; or use 4 ounces baby spinach)
Salt to taste

For serving:

Jasmine rice (steamed)
Sesame seeds

Instructions

Prepare the sauce:

Combine 2 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons brown sugar, 1 tablespoon sesame oil, ¼ cup water, and 1 teaspoon kosher salt in a glass mixing bowl and whisk until smooth. Taste and adjust the seasoning to your preference.

Sauté the onion and garlic:

Heat 2 teaspoons neutral oil and 1 teaspoon sesame oil in a wide pot over medium heat. Once hot, add the sliced onion and sauté for 5 to 7 minutes until it begins to soften. Add the garlic and sauté for 1 minute until fragrant.

Simmer the chickpeas:

Add the drained chickpeas, minced ginger, the prepared gochujang sauce, and 1½ cups water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 30 minutes. Taste and season with salt if needed.

Cook the greens:

Add the chopped baby bok choy to the pot and simmer for 5 minutes until bright green and just wilted. Taste and season once more before turning off the heat.

To serve:

Ladle the chickpeas and greens over cooked rice and finish with sesame seeds and a pinch of gochugaru if desired. Enjoy!

Nutrition

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Ginger-Gochujang Chickpeas and Greens