Gochujang Chickpea Tacos with Pear Slaw
From: Ian Seddon's Cookbook
🥘 Ingredients
- gochujang 4-6 tbsp
- soy sauce or tamari 4 tbsp
- mirin 4 tbsp
- organic brown sugar 3 tbsp
- toasted sesame oil 2 tbsp
- gochugaru 1-2 tbsp
- neutral-flavored oil 2 tbsp
- chickpeas 2
- medium Asian or Korean pear or large Bosc pear or Fuji apple 1
- serrano pepper 1
- scallions 4
- coleslaw mix or broccoli slaw 12 oz
- rice vinegar or medium limes 2 tbsp
- toasted sesame oil 1 tbsp
- roasted sesame seeds 2 tbsp
- soy sauce or tamari 1 tsp
- Kosher salt
- vegan mayo 1-3 tbsp
- medium-sized flour tortillas or tortillas of choice 8
- medium lime 1
If you prefer moderate heat, use 4 tbsp gochujang. If you don’t have mirin, use 1/4 cup rice vinegar and increase the sugar to 4 tbsp, as mirin is slightly sweet. If you didn’t buy coleslaw mix, make your own. Finely shred ~1/2 small red or green cabbages using a mandoline, sharp knife, the shredding disk on a food processor, or a box grater. Shred 2 medium carrots. Mix together in a bowl to yield about 12 oz. Storage: Store the gochujang chickpeas, unassembled Pear Slaw ingredients, and tortillas separately in the fridge for 4 to 5 days. Reheat the chickpeas in a nonstick pan until heated through (or in the microwave). Make the slaw as listed in step 3(a). Assemble as listed in the last step right before serving. Nutrition boost: Add some mung bean or broccoli sprouts to the slaw for even more veggies.
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1For the gochujang sauce, divided: gochujang , soy sauce or tamari , mirin , organic brown sugar , toasted sesame oil , gochugaru , neutral-flavored oil , chickpeas . For the pear slaw: medium Asian or Korean pear or large Bosc pear or Fuji apple , serrano pepper , scallions , coleslaw mix or broccoli slaw , rice vinegar or medium limes , toasted sesame oil , roasted sesame seeds , soy sauce or tamari , Kosher salt , vegan mayo . For the for finishing:: medium-sized flour tortillas or tortillas of choice , medium lime .
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2Make the Gochujang Sauce. In a jar for which you have a lid, stir together all of the ingredients. Whisk well until gochujang is evenly incorporated. Taste, adding more gochujang for heat, soy sauce for salty savoriness, or sugar for sweetness. Store half of the sauce ( timer /2 cup) for the Gochujang Tofu & Broccolini in a sealed jar or airtight container in the fridge for up to 1 week.
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3Cook the chickpeas. Heat a 12-inch (30 cm) nonstick frying pan over medium-high with the neutral-flavored oil for 2 minutes. In the meantime, drain and rinse the chickpeas, then pat dry. Once the oil is shimmering, add the chickpeas and spread out in the pan. Cook undisturbed for 3 minutes. Toss, then cook undisturbed for 2-3 minutes , repeating until the chickpeas are golden brown and blistered in spots, about 12 minutes total. If they start popping up, lower the heat a bit. Reduce heat to medium. Add the Gochujang Sauce and toss well to coat the chickpeas. Cook for 1 minute, stirring frequently, then remove from heat.
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4While the chickpeas cook, prepare the Pear Slaw and warm the tortillas. Pear Slaw: Finely dice the pear. Finely chop the serrano pepper (if using). Trim the roots and bruised tops on the scallions, then thinly slice. Add all ingredients to a large bowl with the coleslaw mix. To the slaw, add the rice vinegar (or lime juice), sesame oil, sesame seeds, and soy sauce. Use your hands or tongs to toss well to combine. Season with salt, or more soy sauce or vinegar as needed. If you prefer a creamy slaw, fold in 1-3 tbsp of vegan mayo (depending on how creamy you want it). TIP: The slaw is best fresh; only assemble as much as you will eat. Tortillas: Add the tortillas to a plate. Cover them with a damp paper towel or kitchen towel to keep moist. Microwave the tortillas for 20-30 seconds . If needed, heat in additional 10-second increments until pliable and warm.
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5Scoop a generous portion of Pear Slaw onto each warmed tortilla, then top with some gochujang chickpeas. Serve with lime wedges and squeeze on top before enjoying.