Ginger-Gochujang Chickpeas and Greens Recipe!

https://exploringvegan.com/ginger-gochujang-chickpeas-and-greens/

Gochujang sauce:
2 tablespoons gochujang
2 tablespoons gochugaru, plus more for serving
2 tablespoons brown sugar
1 tablespoon sesame oil
¼ cup water
1 teaspoon kosher salt, plus more to taste

Chickpeas and greens:
2 teaspoons neutral oil
1 teaspoon sesame oil
1 yellow onion, peeled, halved, and thinly sliced into half-moons
4 cloves garlic, peeled and minced
2 (15-ounce) cans chickpeas, drained
2 teaspoons minced ginger
1½ cups water
8 ounces baby bok choy, roughly chopped; or use 4 ounces baby spinach
Salt to taste

For serving:
Steamed jasmine rice
Sesame seeds

Prepare the sauce:
Combine 2 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons brown sugar, 1 tablespoon sesame oil, ¼ cup water, and 1 teaspoon kosher salt in a glass mixing bowl and whisk until smooth. Taste and adjust the seasoning to your preference.

Sauté the onion and garlic:
Heat 2 teaspoons neutral oil and 1 teaspoon sesame oil in a wide pot over medium heat. Once hot, add the sliced onion and sauté for 5 to 7 minutes until it begins to soften. Add the garlic and sauté for 1 minute until fragrant.

Simmer the chickpeas:
Add the drained chickpeas, minced ginger, the prepared gochujang sauce, and 1½ cups water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 30 minutes. Taste and season with salt if needed.

Cook the greens:
Add the chopped baby bok choy to the pot and simmer for 5 minutes until bright green and just wilted. Taste and season once more before turning off the heat.

To serve:
Ladle the chickpeas and greens over cooked rice and finish with sesame seeds and a pinch of gochugaru if desired. Enjoy!

The whole process!