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Korean · Side

Glazed Chickpea with garlic and scallion

A gochujang-glazed take on Chickpea Side, built on garlic and scallion and finished the way we like it. Ready in about 30 min and easily enough for 8 people.

4.3 from 2,412 cooks
Prep12 min
Cook18 min
Serves8
LevelEasy
Free to cook
Glazed Chickpea with garlic and scallion
Method

How to cook it

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the chickpeas and glaze until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the rice vinegar and the rest of the garlic and scallion flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped scallion and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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