Roasted Chickpeas with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Roasted chickpeas are a nutritional powerhouse, packed with protein and fiber to keep you satisfied long after dinner. I love pairing them with tender pak choi and a fragrant ginger garlic sauce that makes the whole kitchen smell amazing. The best part? Everything cooks on one pan, which means minimal cleanup. This recipe is incredibly budget friendly too, especially if you use canned chickpeas, and the flavors are restaurant quality without the takeout price tag.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- ½ kgpak choi(cut into 2-inch pieces)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssesame oil
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 2 tablespoonsolive oil
- 2 tablespoonssesame seeds(white or mixed)
- ½ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F. Spread the dried chickpeas on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Make sure the chickpeas are completely dry before roasting for maximum crispiness.
- 2
While the chickpeas roast, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Tip: Don't let the garlic brown; just warm it through to release its flavor.
- 3
Add the chopped pak choi to the skillet and cook for 3-4 minutes, stirring occasionally, until the leaves begin to wilt but the stems remain slightly tender.
Tip: Pak choi cooks quickly, so keep the heat at medium to avoid overcooking.
- 4
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and red pepper flakes to create the sauce.
Tip: This sauce can be made ahead and stored in the refrigerator for up to 3 days.
- 5
Remove the roasted chickpeas from the oven and immediately pour the sauce over them, tossing gently to coat evenly.
Tip: Adding the sauce to the hot chickpeas helps them absorb the flavors better.
- 6
Transfer the sautéed pak choi to a serving dish and top with the sauce-coated chickpeas.
- 7
Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then sprinkle over the finished dish.
Tip: Toasting the seeds enhances their nutty flavor and adds extra depth to the dish.
- 8
Serve warm or at room temperature as a side dish or light main course over rice or noodles.
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