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Close up of a bowl of gochujang potatoes and chickpeas topped over rice and served with extra scallion slices on top.

Gochujang Potatoes and Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Korean Inspired
  • Diet: Vegan


These roasted gochujang potatoes and chickpeas are served over quinoa and all of it cooks on a sheet pan in the oven. Full of flavor and an easy weeknight meal to make when you’re busy.  


  • 23 yukon gold potatoes, cut into 3/4 in cubes
  • 1, 15 oz can of chickpeas, rinsed and drained
  • 1 tbsp cornstarch
  • 1/2 tsp dry thyme or 8 sprigs fresh, leaves removed
  • 23 tbsp avocado oil or high heat oil of choice
  • 1/2 cup dry quinoa, rinsed well
  • 1 cup boiling water + 1/2 tsp vegetable bouillon paste
  • Salt and pepper to taste

Gochujang Sauce

  • 2 tbsp gluten-free gochujang (use less based on spice preference)
  • 2 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamari or soy sauce
  • 1 tbsp water
  • 1 clove garlic, grated
  • Juice and zest of half a lime
  • 2 spring onions, thinly sliced with whites and greens separated
  • 1/4 cup fresh parsley, minced
  • Sesame seeds for garnish, optional


  1. Preheat oven to 425F. Fill a large bowl with cold water and a few ice cubes. Add the potatoes to the water and allow to soak for 10 minutes.
  2. Meanwhile, place your rinsed chickpeas in a clean kitchen towel, pat them dry, and add them to a large lined baking tray. Remove the potatoes from the water and rinse. Dry off the potatoes and place them on the opposite side of the baking tray. Top with cornstarch, thyme, pinch of salt and pepper and enough oil to coat the potatoes and chickpeas. Toss them to evenly coat and spread the chickpeas and potatoes out in a single layer making sure there is space in between for everything to roast evenly.
  3. In a ramekin or oven safe dish add the quinoa, Mix the water and vegetable broth together then pour over the quinoa. Cover with foil or an oven safe lid. Add to the same baking tray if there’s enough space or place on a separate tray then place everything in the oven to roast for 20 minutes. Give the chickpeas and potatoes a flip then cook for an additional 10 minutes or until the potatoes are golden around the edges.
  4. Keep the quinoa covered for an extra 5 minutes out of the oven. Remove the foil and fluff it with a fork and allow to stand as you prepare your sauce.
  5. In a large bowl combine the gochujang, syrup, vinegar, soy sauce, water, garlic, and lime. Give everything a mix, taste and adjust the sauce ingredients more to your liking. Stir in the spring onions and then top with the roasted chickpeas and potatoes along with the parsley and toss everything together to combine.
  6. Plate your quinoa then top with the potato and chickpea mixture and serve with extra scallions and sesame seeds.


Add some more veggies. If you have some more time, this dish pairs great with some fresh veggies like sliced cucumbers, carrots and radishes. Just add them to your plate at the end before serving.

For a crispier potato, try boiling them first. Instead of soaking, you can bring your potatoes to a boil and shake them a bit to rough them up around the edges. Then continue with coating them in seasoning and oil before baking in the oven. Just note this will increase your cooking time.

If sensitive to spice, use less gochujang. Start off with less in the sauce, taste and then add more if you feel you can tolerate it. I often recommend starting with just a tablespoon and seeing how it tastes in the sauce if it is your first time using gochujang.