Sweet and savory with a hint of aromatic orange and a touch of spice.

Soy Glazed Chickpeas

Serves 6

After living in Korea for nearly five years, I’ve developed an appreciation for side dishes in a way I never thought of before leaving the States. Rather than seeing a side dish solely as a way to more often than not add an additional vegetable element to a meal, a side dish while adding additional nutrition and bulking out a meal a side dish can be a star of its own.

These little jewels do just that. They are sweet and savory with a hint of aromatic orange and a touch of spice. Their flavor is intense on their own but when paired with or eaten alongside a main, their true potential emerges.

Ingredients

*Chickpeas

200g (1 c) chickpeas, soaked overnight

800ml (4 c) water

5g (1.25 t) kosher salt

4g (1 t) gochugaru

2 dried orange peels

2 bay leaves

1 dried red chili 

Glaze

120ml (0.50 c) soy sauce

**120ml (0.50 c) reserved cooking liquid

60g (0.25 c) granulated or dark brown sugar

45ml (3 T) mirin

30ml (2 T) soju or mirin

10ml (2 t) rice vinegar

10ml (2 t) Worcestershire sauce

Method

1.      In a medium pot, bring the water and chickpeas to a boil covered, over high heat.

Be careful that the pot does not boil over.

If using canned chickpeas, start at Step 2.

• Remove the impurities that arise.

• Add the remaining chickpea ingredients and stir well to combine.

• Reduce to a simmer and cook covered for 45 – 60 minutes or until tender.

Chickpeas are tender when the skins are soft and the inside is creamy when tasted.

If not fully cooked, continue to simmer until tender testing every 10 minutes.

• Drain and reserve the cooking liquid.

2.      Into a medium pot add the drained chickpeas and the glaze ingredients.

• Bring to a boil on high, uncovered.

• Reduce to medium-high.

• Simmer uncovered stirring occasionally for 15 – 20 minutes or until the liquid is reduced by 2/3.

The chickpeas are ready when they have taken on a deep mahogany color and the liquid has thickened and glazes the chickpeas.

Do Not cook the chickpeas until the liquid has all evaporated or been absorbed. There should still be a little liquid remaining.

3.      Serve.