Kimchi-Chickpea Skillet

This Kimchi-Chickpea Skillet comes together in 30 minutes. It's a flavorful vegetarian meal perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 1 tablespoon grated fresh ginger
• 1 medium red bell pepper
• 400 grams canned chickpeas
• 400 grams vegetarian kimchi
• 400 grams canned diced tomatoes
• 0.5 cup vegetable broth
• 2 teaspoons soy sauce
• 0.5 teaspoon red chili flakes
• 0.25 teaspoon black pepper
• 2 cups cooked brown rice
• 0.5 cup fresh cilantro
• 2 tablespoons sesame seeds

Instructions

1. First, prepare all your ingredients. Peel and finely dice 1 large onion. Peel and finely chop 4 cloves garlic. Peel and grate 1 tablespoon fresh ginger. Wash and core 1 medium red bell pepper, then cut it into 0.5-inch pieces. Drain and rinse 400 grams canned chickpeas. Also, measure out 400 grams vegetarian kimchi, 400 grams canned diced tomatoes, 0.5 cup vegetable broth, 2 teaspoons soy sauce, 0.5 teaspoon red chili flakes, and 0.25 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet or deep pan over medium heat. Add the diced 1 large onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
3. Add the finely chopped 4 cloves garlic and 1 tablespoon grated fresh ginger to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Stir in the 1 medium red bell pepper pieces and cook for 3-4 minutes until they start to soften slightly.
5. Add the drained 400 grams canned chickpeas, 400 grams vegetarian kimchi, 400 grams canned diced tomatoes, 0.5 cup vegetable broth, 2 teaspoons soy sauce, 0.5 teaspoon red chili flakes, and 0.25 teaspoon black pepper to the skillet. Stir everything together well.
6. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 10-15 minutes. This allows the flavors to meld together and the vegetables to become tender.
7. While the skillet simmers, prepare the rice for serving. If you don't have cooked brown rice, cook 2 cups according to package instructions.
8. Uncover the skillet and stir well. Taste and adjust seasoning if needed. The dish should be savory, tangy, and have a slight kick.
9. Serve the Kimchi-Chickpea Skillet hot over 2 cups cooked brown rice. Garnish each serving with 0.5 cup fresh cilantro, finely chopped, and 2 tablespoons sesame seeds.

View the interactive Kimchi-Chickpea Skillet recipe