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Gochujang Potatoes and Chickpeas

A delightful combination of crispy roasted potatoes and protein-rich chickpeas coated in a bold, sticky gochujang glaze, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Korean
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs baby potatoes, halved Cut evenly for uniform roasting.
  • 1 15 oz can chickpeas, drained and rinsed Provides plant-based protein.
  • 2 tbsp toasted sesame oil First part for potatoes, second for chickpeas.
  • ¼ cup gochujang paste Adjust amount for spice level.
  • 2 tbsp soy sauce Use tamari for a gluten-free option.
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup Add more for milder heat.
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • ½ tsp sea salt
  • 2 green onions sliced For garnish.
  • 1 tbsp sesame seeds For garnish.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Toss halved potatoes with 1 tbsp sesame oil and sea salt.
  3. Spread cut-side down on a lined baking sheet.
  4. Roast potatoes for 20 minutes, flipping halfway until golden and crisp.
  5. Toss chickpeas with the remaining sesame oil and roast separately for 10-12 minutes.
Sauce Preparation
  1. In a bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, garlic, and ginger.
Final Steps
  1. Combine roasted potatoes and chickpeas with the sauce.
  2. Return to the oven for 5-7 minutes until the glaze bubbles and lightly caramelizes.
  3. Garnish with green onions and sesame seeds before serving.

Notes

Store in an airtight container for up to 4 days. Reheat in oven or air fryer to restore crispness. Can be frozen for up to 2 months.