Chickpea Jjigae

Chickpea Jjigae is a comforting Korean stew that combines hearty chickpeas with umami-rich seaweed and vibrant vegetables, offering a unique vegan twist on traditional jjigae. This dish is packed with flavors and nutrients, making it a satisfying meal for any occasion.

Ingredients

• Canned chickpeas - 1 can (400g)
• Dried seaweed (wakame) - 10g
• Vegetable broth - 500ml
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Green onion - 2 stalks, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the dried seaweed in warm water for about 10 minutes, then drain and chop into small pieces.
2. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced carrot to the pot, stirring frequently for another 3 minutes.
4. Stir in the diced zucchini and continue to cook for an additional 3 minutes.
5. Add the canned chickpeas (drained and rinsed), vegetable broth, soy sauce, gochugaru, and the chopped seaweed into the pot. Bring to a boil.
6. Once boiling, reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
7. Season with salt and black pepper to taste, and stir in the chopped green onions just before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and minerals from vegetables, supporting overall health and immunity.

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