Tomato and Gochujang Cream Chickpeas

by Bold Bean Co
Star 4.5
    5m prep time
    30m total time
    Easy level
    14 ingredients

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
  • 40g Hard Cheese or Parmesan, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 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
  • 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
  • 60g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 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
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