Korean Spicy Chickpea Stir-Fry With Sesame Rice Recipe

About this recipe

A vibrant stir-fry featuring protein-rich chickpeas, colorful vegetables, and a spicy gochujang glaze paired with aromatic sesame rice.

Ingredients

• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• - Imperial Elephant Jasmine Fragrant Rice
• - Schwartz Sesame Seeds
• 400G Whole Chickpeas In Water
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• - Ktc Vegetable Oil

Instructions

1. 1. Rinse and thinly slice the carrot, bell pepper, and spring onions into bite-sized pieces.
2. 2. Mince the garlic and ginger finely to release their flavors during cooking.
3. 3. Heat vegetable oil in a wok over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
4. 4. Add carrots and bell peppers to the wok, stirring frequently for even cooking, about 5 minutes.
5. 5. Stir in the cooked chickpeas and continue sautéing until heated through, about 3 minutes.
6. 6. Combine gochujang paste, soy sauce, rice vinegar, and sesame oil in a small bowl; whisk until smooth.
7. 7. Pour the sauce over the stir-fry and toss to coat evenly, cooking for another 3 minutes.
8. 8. In a separate pan, toast sesame seeds over low heat until golden and aromatic, about 2 minutes.
9. 9. Serve the stir-fry over a bed of warm jasmine rice, sprinkling toasted sesame seeds on top.
10. 10. Garnish with chopped spring onions for added freshness and color.