Description

Gochujang Potatoes and Chickpeas are a vibrant, flavorful dish that combines crispy roasted potatoes with protein-packed chickpeas, all drizzled in a spicy gochujang sauce. This one-pan meal is perfect for busy weeknights, offering a satisfying blend of textures and tastes, while also supporting healthy eating with its nutritious ingredients. Served over fluffy quinoa, this recipe is not just easy to make but also provides the flexibility to customize spice levels and add your favorite vegetables. Cleanup is a breeze thanks to the single baking tray method, making it an ideal choice for family dinners or meal prep. Enjoy the delightful fusion of flavors as you savor every bite of this wholesome dish.

Ingredients

Scale

2–3 yukon gold potatoes, cut into 3/4 inch 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
2 tbsp maple syrup
1 tbsp rice wine vinegar
1 tbsp tamari or soy sauce
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)

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Instructions

Preheat your oven to 425°F. Fill a large bowl with cold water and some ice cubes. Add the potatoes to soak for about 10 minutes.
While the potatoes soak, place the rinsed chickpeas in a clean kitchen towel. Pat them dry before adding them to a large lined baking tray. After soaking, remove the potatoes from water, rinse, then dry off. Place them on the opposite side of the baking tray.
Top both chickpeas and potatoes with cornstarch, thyme, salt, pepper, and enough oil to coat them well. Toss everything together to ensure even coating. Spread out in a single layer so they roast nicely.
In a ramekin or oven-safe dish, add the rinsed quinoa. Mix boiling water with vegetable bouillon paste; pour over quinoa. Cover with foil or an oven-safe lid. If space allows, add it to your baking tray; otherwise, use another tray.
Place both trays in your preheated oven for 20 minutes. After that time, flip the chickpeas and potatoes around gently; cook for an additional 10 minutes until golden brown around edges.
Once done roasting, keep quinoa covered for another 5 minutes outside of oven. Remove foil and fluff with a fork while you prepare your sauce.
In a large mixing bowl combine gochujang, maple syrup, vinegar, soy sauce, water, grated garlic, lime juice and zest. Stir well until mixed thoroughly; taste test to adjust flavors if needed.
Add spring onions into sauce mixture along with roasted chickpeas and potatoes. Toss everything together until combined well.
Plate your fluffy quinoa then top it generously with potato-chickpea mixture. Garnish with extra scallions or sesame seeds if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Korean

Nutrition

Serving Size: 1 bowl (about 350g)
Calories: 450
Sugar: 7g
Sodium: 540mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg