Chickpea Kimchi Stew Recipe

Ingredients:

• 1 cup cooked chickpeas

• 1 cup chopped kimchi

• 1 onion (finely chopped)

• 2 cloves garlic (minced)

• 1 carrot (half-moon sliced)

• 1 zucchini (half-moon sliced)

• 1–2 potatoes (diced, optional)

• 2 tablespoons olive oil or sesame oil

• 1 tablespoon soy sauce

• 1 teaspoon red pepper powder (adjust to taste)

• Salt and black pepper

• 3 cups hot water or vegetable broth

• For garnish: chopped green onions, sesame seeds

Instructions:
Heat the olive oil in a pot. Add the chopped onion and sauté until golden. Then add the garlic, carrot, and zucchini, and sauté for a few more minutes until the vegetables begin to soften. Add the cooked chickpeas and chopped kimchi to the pot. Pour in the hot water (or vegetable broth). Season with soy sauce, red pepper powder, salt, and black pepper, and mix well. Simmer over low heat for about 20–25 minutes, until the vegetables are tender and the flavors of the kimchi infuse the stew.

To serve, ladle into bowls and garnish with finely chopped green onions and a sprinkle of sesame seeds. Serve hot — this hearty, aromatic dish is perfect for cold days, offering both comfort and rich flavor.

Enjoy your meal!