15ouncescanned chickpeasrinsed, drained, and patted dry
4clovesgarlicpressed or minced
Coarse kosher salt
2teaspoonsgrated ginger
1tablespoongochujang
Instructions
Preheat the oven to 400ºF.
Heat olive oil in a large cast iron skillet over medium heat until shimmering.
Carefully add the chickpeas, garlic, and salt to taste (I use about ½ teaspoon). Stir to coat in the hot oil, keeping them in a single layer so they cook evenly.
Transfer the pan to the oven and roast for 20 minutes, stirring once or twice.
Remove the pan from the oven and add the ginger and gochujang, stirring to coat all the chickpeas.
Return to the oven and let cook another 5 minutes or until the sauce is thickened and the chickpeas are crisp.
Serve warm or at room temperature. Store leftovers in a sealed container in the refrigerator.
Video
Notes
Nutrition information is for one serving, which would be half the recipe. The full recipe may stretch to 4 servings depending on the final use.