Tomato and Gochujang Cream Chickpeas

Name: Tomato and Gochujang Cream Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic Cloves, minced; 2 tbsp Tomato Puree, heaped; 2 Jars Bold Bean Co Queen Chickpeas; 1 tbsp Sesame Seeds, to garnish; 1 kg Cherry Tomatoes; 2 Brown Rice, cooked; 60g Unsalted Butter; 4 tbsp Olive Oil; 40g Hard Cheese or Parmesan, grated; 200g Kale; 360ml Double Cream; Maldon Salt, to taste; 4 tbsp Gochujang, add more depending on your spice preference; 2 tsp Honey

by Bold Bean Co

Vegetarian

4.5

5m prep time

30m total time

Easy level

14 ingredients

Tomato and Gochujang Cream Chickpeas recipe by Bold Bean Co

Bold Bean Co say, "A sweet and sticky Korean-inspired paste is simmered with tomatoes and cream to create a spicy and creamy sauce that we're smothering over tender Queen Chickpeas. If you’re unfamiliar with gochujang, it’s a Korean condiment that’s oozing with sweet, salty and spicy flavours, usually ground into a thick paste to add real depth to Asian inspired dishes. Goes nicely with some wilted pak choi or a smashed cucumber salad."

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C fan. Tumble the cherry tomatoes into a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until they soften and begin to burst.

Step 2

If serving with roasted kale, tip the kale onto a lined baking tray and drizzle with olive oil and season with salt. Bake in the oven for 8-10 minutes until crispy then set aside to cool.

Step 3

While the tomatoes are roasting, prepare the sauce. In a large saucepan, melt the butter over a medium heat and add the crushed garlic. Cook for 1 minute, stirring frequently, until fragrant. Add the tomato puree and gochujang to the pot. Increase the heat to medium-high and cook the mixture for 3-5 minutes, stirring frequently, until the tomato paste and gochujang caramelise. Reduce the heat if they begin to burn.

Step 4

Add the cream and chickpeas with their bean stock and bring the sauce to a simmer. Continue simmering, stirring frequently, until the sauce begins to thicken and the tomato paste and gochujang are fully dissolved, 3 to 4 minutes. Reduce the heat to medium-low and stir in the parmesan and lots of black pepper. Season to taste and add a drizzle of honey if desired.

Step 5

If serving with rice, heat according to the packet instructions.

Step 6

Once the sauce has thickened slightly, tip in the tomatoes and stir to combine. Plate up with your roasted kale and finish with a sprinkle of sesame seeds.

Ingredients
Based on 4 servings

2 Garlic Cloves, minced 1 x Sainsbury's Garlic
2 tbsp Tomato Puree, heaped 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
2 Jars Bold Bean Co Queen Chickpeas 2 x Bold Bean Co Queen Chickpeas 570g
1 tbsp Sesame Seeds, to garnish 1 x Sainsbury's Sesame Seeds 50g
1 kg Cherry Tomatoes 2 x Sainsbury's Cherry Tomatoes 500g
2 Brown Rice, cooked 2 x Ben's Original Classic Wholegrain Microwave Rice 220g
60g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
40g Hard Cheese or Parmesan, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
200g Kale 1 x Sainsbury's Kale 200g
360ml Double Cream 2 x Sainsbury's Double Cream 300ml
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
4 tbsp Gochujang, add more depending on your spice preference 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
2 tsp Honey 1 x Stamford Street Co. Clear Honey 340g