Creamy Gochujang Chickpeas with Roasted Cherry Tomatoes and Greens

Looking for a flavour-packed, comforting meal? This creamy gochujang chickpeas recipe combines the spice of Korean gochujang with roasted cherry tomatoes and a rich, velvety sauce. Topped with sesame seeds and served with crunchy greens, it’s a versatile dish perfect for weeknight dinners or weekend indulgence. With just 30 minutes of cooking, it’s easy, satisfying, and bursting with bold flavours.

Ingredients

For the Roasted Tomatoes

• 500g cherry tomatoes
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Gochujang Chickpeas

• 30g unsalted butter
• 1 garlic clove, minced
• 1 heaped tbsp tomato purée
• 2–3 tbsp gochujang (adjust to spice preference)
• 180ml double cream
• 1 x 700g jar Bold Bean Co Queen Chickpeas with their stock (or 2 x 400g tins with 200ml vegetable stock)
• 1–2 tsp honey (optional)
• 20g parmesan, grated
• Salt and black pepper, to taste

For Serving

• Greens such as pak choi, roasted kale, or tenderstem broccoli
• Sesame seeds, for garnish

Method

Step 1: Roast the Cherry Tomatoes

1. Preheat your oven to 200°C.
2. Spread the cherry tomatoes in a roasting tin, drizzle with olive oil, and season with salt and black pepper.
3. Roast for 20–25 minutes until softened and bursting.

Step 2: Prepare the Sauce

1. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Stir in the tomato purée and gochujang, increasing the heat to medium-high. Cook for 3–5 minutes, stirring frequently, until the mixture caramelises. Reduce the heat if it begins to burn.

Step 3: Simmer the Chickpeas

1. Add the double cream and the chickpeas with their bean stock to the saucepan. Stir to combine and bring to a gentle simmer.
2. Cook for 3–4 minutes, stirring often, until the sauce thickens slightly and the tomato paste and gochujang are fully dissolved.

Step 4: Finish the Sauce

1. Reduce the heat to medium-low and stir in the grated parmesan and plenty of black pepper.
2. Taste and adjust seasoning. Add a drizzle of honey for sweetness if desired.

Step 5: Combine and Serve

1. Once the sauce is ready, fold in the roasted cherry tomatoes. Mix gently to combine.
2. Plate the chickpea mixture with your choice of greens (roasted kale adds a delightful crunch).
3. Garnish with sesame seeds and serve immediately.

Why You’ll Love This Recipe

• Bold Flavours: The creamy gochujang sauce is spicy, savoury, and perfectly balanced.
• Quick and Easy: Ready in just 30 minutes, it’s ideal for busy weeknights.
• Versatile: Pair with different greens, grains, or even crusty bread for variety.

Tips for Success

• Adjust the gochujang to your spice tolerance; start with 2 tbsp and increase if desired.
• For a vegan option, substitute the cream with coconut milk and the parmesan with nutritional yeast.
• Toast the sesame seeds before garnishing for extra flavour.

Serving Suggestions

• Serve with crusty bread or steamed rice to soak up the creamy sauce.
• Add grilled halloumi or tofu for an extra protein boost.
• Pair with a crisp white wine or sparkling water infused with citrus.

This creamy gochujang chickpeas recipe is a must-try for anyone who loves bold, spicy flavours. Paired with roasted cherry tomatoes and crunchy greens, it’s a dish that feels indulgent yet wholesome. Perfect for any season, this recipe is sure to become a staple in your kitchen.