Korean Chickpea Fusion Bowl
Sesame, sweet agave and spicy gochujang paste ground this earthy, colorful Korean chickpea fusion bowl.
Equipment
- Small pot
- Large skillet
Ingredients
- 1 bundle cellophane bean thread noodles
- 2 small bell peppers sliced thin
- 1 small cucumber sliced into match sticks
- 1 1/2 cup chickpeas rinsed and drained (or 1 can)
- 3 cup Napa cabbage chopped (or fresh salad greens)
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari soy sauce or liquid aminos
- 1 teaspoon gochujang paste or sriracha or to taste
- 2 teaspoons agave nectar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/2 teaspoon toasted sesame seeds
- 2 teaspoon toasted sesame seeds optional garnish
- black pepper to taste
Instructions
- Fill a small pot with water and heat to boiling. Remove from heat and drop in the bundle of cellophane noodles. Let soak for 20 minutes to soften and drain.
- In a large skillet, add chickpeas, toasted sesame oil, gochujang paste, agave nectar, garlic, ginger, toasted sesame seeds and black pepper. Stirring often, cook the chickpea mixture over medium for 5 minutes or until warm and slightly thickened. Remove from heat.
- Place Napa cabbage or salad greens into bowls. Arrange bell peppers, cucumber, cellophane noodles and chickpeas in roughly equal portions on the bed of greens.
- Garnish your Korean chickpea fusion bowls with fresh black pepper and toasted sesame seeds. Enjoy!