Chickpea Stew with Kimchi in Pita Bread

Name: Chickpea Stew with Kimchi in Pita Bread
Yield: Yield: 8 Portions
Ingredients: 3 fl oz/90 mL vegetable oil; 1 lb/454 g medium-dice onions; 1 oz/28 g dried shiitake mushrooms; 1 lb/454 g dried chickpeas; 2 tsp/8 g sugar; Salt, as needed; 2½ floz/75 mL gochujang (Korean hot pepper paste); 2½ floz/75 mL gochujang (Korean hot pepper paste); 1 fl oz/30 mL light soy sauce, not low-sodium; ½ tsp/1 g ground Korean chili powder; 8 oz/227 g cabbage kimchi; 4 pieces Pita Bread, cut in half; Radish sprouts, as needed

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g dried chickpeas
1 oz/28

Spicy
Street Food
Vegan

Method

Sort and rinse the chickpeas. Cover with 4 to 5 in/10 to 13 cm cold water and allow to soak for at least 24 hours.
Cover the shiitake mushrooms with cold water and allow to soak for at least 24 hours.
Rinse the soaked chickpeas, and cook in a generous amou