Crispy and Spicy Gochujang Chickpeas

Drain a can of chickpeas and pat them dry.

Place the chickpeas on a baking tray, add olive oil and salt, and bake at 180°C (350°F) for 35-40 minutes until crispy.

In a bowl, mix together gochujang paste, soy sauce, rice wine vinegar, sesame oil, and agave syrup.

Grate garlic and ginger, then add them to a pan with the sauce. Heat on low until it begins to bubble.

Add the crispy chickpeas to the sauce in the pan and mix well to coat.

Serve the chickpeas over rice and garnish with spring onions, sesame seeds, and a squeeze of lime juice.