This vibrant Gochujang Chickpea and Bell Pepper Stir-fry is a delightful fusion of Korean flavors. The dish combines the earthy taste of chickpeas with the sweet and crisp texture of bell peppers, all enveloped in a spicy and savory gochujang sauce. The addition of a perilla lime drizzle introduces a refreshing citrusy note, balancing the heat perfectly. Originating from Korea, gochujang is a fermented chili paste that adds depth and umami to any dish. This recipe is cherished for its bold flavors, healthy ingredients, and quick preparation. Perfect for a weeknight dinner, this stir-fry is not only vegan and halal but also rich in nutrients, making it a favorite among those who enjoy hearty and wholesome meals.
Gochujang Chickpea and Bell Pepper Stir-fry with Perilla Lime Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 2 Cups
- Bell Pepper – 2 Piece
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Onion – 1 Piece
- Sesame Oil – 2 Tbsp
- Lime – 1 Piece
- Perilla Leaves – 5 Piece
- Honey – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
10 Grams
Protein
8 Grams
Dietary Fiber
600 Mg
Sodium
45 Mg
Vitamin C
3 Mg
Iron
Directions
Step 1
Rinse and drain the chickpeas. Set aside.
Step 2
Chop the bell peppers and onion into bite-sized pieces. Mince the garlic.
Step 3
In a large pan, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Step 4
Add bell peppers and chickpeas to the pan.
Step 5
Stir in gochujang and soy sauce.
Step 6
Cook for 10 minutes, stirring occasionally.
Step 7
For the drizzle, blend perilla leaves, lime juice, and honey until smooth.
Step 8
Drizzle the perilla lime sauce over the stir-fry before serving. Enjoy warm.
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