Collected Foods kitchen recipe.

Crispiest Chickpeas & Charred Broccoli with Gochugaru: Weeknight Korean heat with clean, layered chili flavor. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Gochugaru on blistered chickpeas and broccoli adds smoky-fruity heat that loves lemon.

Ingredients

• 1 large broccoli crown, cut into florets
• 1 can (15 oz) chickpeas, drained, patted dry
• 3 Tbsp olive oil, divided
• 1 1/2 tsp Collected Foods Korean Chili (Gochugaru)
• 1 tsp smoked paprika
• Kosher salt
• 1 lemon, zest and juice
• Yogurt or tahini, to serve (optional)

Directions

1. Toss chickpeas with 1 Tbsp oil and salt. Roast at 425°F for 15 minutes.
2. Toss broccoli with remaining oil, gochugaru, paprika, and salt. Add to sheet; roast 15–18 minutes until charred at edges and chickpeas crisp.
3. Finish with lemon zest and juice.
4. Serve over yogurt or tahini if desired, with an extra pinch of gochugaru.
5. Taste and adjust salt or spice before serving.

Shop the spice →