After a few weeks of creating and eating many Thanksgiving inspired dishes, I’m happy to post about a different type of meal. Super easy, really tasty and made in a crockpot so the house smells amazing! I got inspired to recreate this one after seeing it on the amazing blog MJ and Hungryman. If you haven’t seen her blog, you need to. It’s awesome! She isn’t vegan, but has some great recipes that are and many that can be veganized. Plus, she’s just a super cool person and anyone that’s super cool is someone to follow in my book!
The original recipe that MJ made had chicken in it, but the sauce and general idea just sounded so good, that I had to find a way to recreate it for the vegan crowd. I love chickpeas, and just knew they would be great in this dish, so that’s what I went with. When looking at her recipe, I didn’t have any of the Korean spices she used (the chili flakes and paste) and also wanted others to be able to make this if their kitchen was stocked like mine, so I did some research on what each thing was and made my own versions with what I had. It turned out SO good! I literally wanted to drink it like soup. But I refrained long enough to get it into my crockpot and let it do it’s magic. I also didn’t make my version very spicy. I love spice more than anything, but I really wanted my kids to eat it since it’s packed with protein and some delicious veggies. My husband is a bit of a wuss when it comes to spice as well, so I held back. Although not spicy, the sauce is very flavorful and awesome! You can definitely double the sauce recipe and save some to pour on top of the meal as extra!
I served this with a side of quinoa instead of rice, we just prefer the quinoa plus I thought it was an extra fun twist. I also prepped everything the night before so all I had to do in the morning was throw it all into my crockpot. Super easy! This is a great change from all this holiday eating. Clear the palate before we bring on Christmas and all the deliciousness it has to offer! Hope you enjoy it as much as we did. But if you happen to be Korean and think I butchered it with all my changes, I apologize in advance!
I always love comments on the blog if you make it, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it!
Korean Chickpeas, Carrots & Potatoes Over Quinoa
Recipe adapted to be vegan from MJ and Hungryman
- 2 cups dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)
- 4 red potatoes
- 7 carrots
- 1 sweet onion
- cooked quinoa (amount depends on how many you are serving as I like to make my quinoa fresh and this recipe makes a lot)
- 1 teaspoon crushed red pepper
- 2 tablespoons paprika
- 1 tablespoon miso (I used chickpea miso or you can use mellow white miso)
- 5 tablespoons Bragg Liquid Aminos or Tamari (or soy sauce for non gluten free option)
- 4 tablespoons mirin
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 3 teaspoons crushed garlic
- 2 tablespoons sesame oil (optional for taste or you can use toasted ground up sesame seeds in its place)
- 3 green onions, sliced
- sesame seeds
note: I used dried chickpeas because I loved the flavor and texture of cooking them myself in the crockpot, but you can also used canned and add them at the very end. The sesame oil is there for taste so toasting sesame seeds to bring out the flavor and grinding them in a food processor could also work.
Tips to prep ahead: Make the sauce the night before. Also wash and chop all the veggies. You can cook the quinoa as well or put it in a rice cooker an hour before eating.
Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. The baking soda helps them cook well and evenly in the crockpot. Soak overnight.
The next day, rinse chickpeas well and add to a crockpot.
Wash and cut the potatoes, carrots and onion into large bite sized pieces. I left the skins on the potatoes. Place potatoes and onion into the crockpot, saving the carrots aside.
Make the sauce by combining everything in a small bowl. Pour over veggies and beans and combine until evenly coated. Cook on high for 5-6 hours, depending on how you like the consistency of your beans and potatoes. About 2 hours in add carrots, I like my carrots all dente so if you don’t mind them soft you can add them at the beginning with everything else. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds.