Creamy Gochujang Butter Chickpea Orzo

• 2 150z cans of chickpeas drained, rinsed and patted dry
• 1 TBSP neutral cooking oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 TBSP butter
• 4 cloves garlic
• 1/2 tsp grated ginger (optional) 
• 2 1/2 TBSP gochujang paste
• 1/4 cup soy sauce
• 2 TBSP honey
• 1 tsp rice vinegar
• 1 1/2 - 2 cups (360-480g) broth (vegetable or chicken)
• 3/4 cup (140g) orzo pasta
• 1/4 cup (85) heavy cream

1. Heat oil in a wide skillet over medium-high heat. Add chickpeas, salt, and pepper. Sauté until lightly golden and dry on the edges, 6–8 minutes. Remove to a plate and set aside. (while the chickpeas are cooking, I recommend preparing the garlic and ginger, because the next steps will go quick)
2. Lower heat to medium. Add butter to the same pan. Once melted and lightly foaming, add garlic and ginger. Cook 30 seconds until fragrant.
3. Stir in gochujang, soy sauce, honey, and rice vinegar until smooth.
4. Add broth and orzo. Bring to a gentle simmer, stirring frequently, every minute or so.
5. Cook 8–10 minutes until orzo is tender and the sauce is glossy and thick.Add more broth or water if it thickens too quickly.
6. Stir in heavy cream. Return chickpeas to the pan and simmer 1–2 minutes.
7. Taste and adjust seasoning. Let the dish rest for 2-3 minutes so the sauce settles before serving.

‍

Notes:

Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Warm gently on the stovetop or in the microwave.
• Add a splash of broth, water, or cream to loosen the sauce.
• Stir well.

This dish tastes even better the next day as the flavors deepen.

How to Make It Vegan:

• Use vegan butter
• Replace honey with maple syrup
• Use full-fat coconut milk instead of cream
• Use vegetable broth

‍