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Gochujang Potatoes and Chickpeas

Gochujang Potatoes and Chickpeas
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Indulge in the vibrant flavors of Gochujang Potatoes and Chickpeas, a delightful dish that seamlessly combines crispy roasted potatoes with protein-packed chickpeas. This one-pan recipe is perfect for quick weeknight dinners or laid-back gatherings. The unique blend of gochujang, maple syrup, and lime juice adds a sweet-spicy kick that will tantalize your taste buds. Plus, it’s loaded with nutrients, making it a wholesome meal option for everyone. Serve it over quinoa for an extra boost of flavor and texture, and enjoy minimal cleanup thanks to its one-pan preparation.

Ingredients

Scale
  • 2–3 yukon gold potatoes, cut into 3/4 in cubes
  • 1 (15 oz) can of chickpeas, rinsed and drained
  • 1 tbsp cornstarch
  • 1/2 tsp dry thyme or 8 sprigs fresh, leaves removed
  • 2–3 tbsp avocado oil or high heat oil of choice
  • Salt and pepper to taste
  • 1/2 cup dry quinoa, rinsed well
  • 1 cup boiling water + 1/2 tsp vegetable bouillon paste
  • 2 tbsp gluten-free gochujang, adjust based on spice preference
  • 2 tbsp maple syrup
  • 1 tbsp rice apple vinegar
  • 1 tbsp water
  • 1 clove garlic, grated
  • Juice and zest of half a lime
  • 2 spring onions, thinly sliced with whites and greens separated
  • 1/4 cup fresh parsley, minced
  • Sesame seeds for garnish, optional

Instructions

  1. Preheat your oven to 425°F.
  2. Soak cubed potatoes in cold water for 10 minutes, then drain and dry.
  3. Pat chickpeas dry and place both on a lined baking tray. Toss with cornstarch, thyme, salt, pepper, and oil.
  4. In a separate oven-safe dish, combine rinsed quinoa with boiling water and vegetable bouillon paste; cover tightly.
  5. Roast everything in the oven for 20 minutes, flip, then roast an additional 10 minutes until golden brown.
  6. Whisk together gochujang, maple syrup, vinegar, soy sauce, water, garlic, lime juice, and zest in a bowl; stir in spring onions.
  7. Toss roasted potatoes and chickpeas in the sauce until evenly coated.
  8. Serve over cooked quinoa and garnish with parsley.

Nutrition

Find it online: https://bettymeals.com/gochujang-potatoes-and-chickpeas/

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